The Pastry Chef's Baking Peanut Butter Fudge Cake

My Girlfriend's Best Recipes Chocolate Peanut Butter Fudge Cake

Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Stir frequently as the chocolate melts. Add the peanut butter and vanilla. Stir to melt and combine well. Remove from the heat. Lightly grease a 10-inch square pan or line with parchment.

Fudge Frosted Peanut Butter Cake A Kitchen Addiction

Directions. In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray.

Peanut Butter Fudge Cake Bake or Break

Mix all of the dry ingredients together in a bowl and then stir in the wet ingredients. Divide the batter between 3 greased cake pans. Bake for 30-35 minutes. As the cakes cool, make the peanut butter frosting by beating the peanut butter with butter and then mixing in the powdered sugar, vanilla, salt, and heavy cream.

Chocolate Peanut Butter Fudge Loving It Vegan

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan. Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9" pan), or until a cake tester inserted into the center comes out clean.

Punkie Pie's Place Chocolate Peanut Butter Fudge Cake

Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray three 8-inch cake pans with cooking spray and line the bottom (s) with parchment paper (cut to fit). Spray the parchment, too. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.

Healthy Chocolate Peanut Butter Fudge Cake with Thermomix Instructions

To make the filling: Mix the sugar, peanut butter, and vanilla until crumbly. Add the milk and mix until smooth, adding more milk if necessary to make a spreadable filling. When ready to serve the cake, divide the cooled layers in half horizontally, to make four layers. Place one layer on a serving plate, and spread with filling.

The Pastry Chef's Baking Peanut Butter Fudge Cake

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)

Gluten Free Alchemist Chocolate Fudge Cake (gluten free) Miss GF

It's peanut butter. Seriously. Spread it on the cake while it's still warm, and the peanut butter will make a lovely, tasty layer between the cake and the icing. I love this kind of icing. It's simple to make, so that's always a plus. And, it's so soft and gooey. It goes on the cake while it's warm, and then it hardens and sets as.

Quick Chocolate Peanut Butter Fudge Recipe Martha Stewart

Preheat oven to 350°. Grease and flour a 9" x 13" baking pan. In a large mixing bowl, combine flour, granulated sugar, and baking soda. In a medium saucepan, combine butter, cocoa powder, espresso powder (if using), and water. Bring mixture to a boil, stirring constantly. Remove from the heat.

The Pastry Chef's Baking Peanut Butter Fudge Cake

Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely. To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla.

Triple Fudge Peanut Butter Cup Ice Cream Cake with a Pretzel Crust

Instructions. Preheat oven to 325 degrees F. Grease or spray a 14-cup bundt pan with butter or nonstick spray. In a large bowl, whisk together flour, cocoa, baking soda and salt. In a smaller bowl, whisk together milk and sour cream.

Punkie Pie's Place Chocolate Peanut Butter Fudge Cake

Cream shortening and butter with electric mixer. Add peanut butter, milk and vanilla. Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

chocolate peanut butter cake » Hummingbird High

Continue cooking over medium heat, stirring constantly, until the mixture boils. Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla. Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.

Chocolate Peanut Butter Fudge Chef in Training

Preheat oven to 350°. Grease and flour a 9" x 13" baking pan. Whisk together flour, sugar, and baking soda in a large bowl. Set aside. Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.

Chocolate Fudge Peanut Butter Cake

Make the peanut butter chocolate sponges. Put the milk chocolate and dark chocolate in a heatproof bowl. Melt in the microwave in 30 second bursts, stirring between each burst until just melted. Stir in the smooth peanut butter and allow to cool for 5 minutes. Add the eggs, buttermilk, vanilla, butter and sugar.

Peppercorns Peanut Butter Chocolate Fudge Cake

Preheat oven to 350F. Lightly grease two 8 x 1 1/2 inch round cake pans then line the bottoms with parchment paper (cut to fit the bottoms only). For the cake: In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. In a large mixing bowl, beat together the butter, peanut butter, brown sugar, and sugar until.