Cake With Peanut Butter Broiled Topping Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth.
• Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes.
• Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake.

Steps:

• 1. Mix cake according to package directions and pour into 9 x 13 inch pan. Bake accordingly. While cake is still warm, frost with topping.
• 2. Almost when cake is done baking, mix the butter, sugar, milk and peanut butter till blended thoroughly. Stir in peanuts.
• 3. Spread topping on warm cake evenly. Set oven to broil and place cae 5 inches from heat. Broil for about 3 minutes or until topping bubbles and is slightly browned. Be careful and this will burn quickly!

Steps:

• Preheat oven to 350.
• spray 13x9 baking pan.
• beat together butter, peanut butter and honey in large bowl until well blended.
• blend in eggs and vanilla.
• sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
• pour into prepared pan.
• combine topping ingredents and crumble over cake batter.
• bake 25-30 minutes or until a toothpick inserted into center come out clean.
• serve warm or room temperature.

Steps:

• To make the cake: preheat the oven to 350*F Grease and flour a 9 X 13 X 10 inch sheet cake pan.
• Combine the flour and sugar in a large bowl.
• In a separate bowl, combine the butter, cocoa and Coke, and pour over the flour and sugar mixture.
• Stir until well blended.
• Add the buttermilk, eggs, baking soda and vanilla.
• Mix well.
• Stir in the marshmallows.
• Pour into the prepared pan, and bake for 40 minutes.
• Remove the cake from the oven and frost while still barely warm.
• To make the frosting: in a bowl cream the butter, sugar and peanut butter.
• Beat in the milk.
• Fold in the peanuts.
• Spread over the cake.
• Place the frosted cake under the broiler about 4 inches from the heat source.
• Broil just a few seconds, or until topping starts to bubble.
• WATCH COMSTANTLY, being careful not to scorch the frosting.
• Let cool at least 30 minutes before serving.

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

Steps:

• Butter 2 x 20cm non-stick sandwich tins and line with circles of baking paper. Heat oven to 180C/fan 160C/gas 4. Using electric hand beaters, beat the butter, 3 tbsp peanut butter, eggs, sugar and yogurt together until smooth and creamy. Fold in the flour, then split the mix between the tins, using a spatula to get every last bit. Bake for 30 mins until risen and golden.
• Meanwhile, toss the salted peanuts and icing sugar with ½ tsp water until well coated and claggy. Spread over a non-stick baking sheet. When the cakes are ready, leave them to cool for 5 mins in the tin, then turn onto a cooling rack to cool completely. Turn the oven up to 200C/fan 180C/gas 6, then roast the nuts for 10 mins, tossing them a couple of times until golden and coated in a shiny caramel. Tip onto a lightly buttered plate. Make the topping while you wait: melt the chocolate and milk together in a pan over simmering water or microwave on High for 1 min, then stir to melt. Leave to cool.
• Put one of the sponges onto a plate, spread with 2 tbsp peanut butter (or more), then dot with the dulce de leche and spread with a palette knife. Sandwich the second sponge on top, then spread with the chocolate topping. Scatter with the caramelised peanuts to serve.