CHOCOLATE-PEANUT BUTTER SHEET CAKE
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.
CHOCOLATE PEANUT BUTTER SLAB
Fingers of chocolate and peanut butter. To gift-wrap, pack 16 chunks into each box, layered between greaseproof paper. Attach a label with an eat-by date.
Provided by English_Rose
Categories Candy
Time 40m
Yield 80 pieces
Number Of Ingredients 3
Steps:
- Grease and line a 8x12x1in tin.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.
- Stir until smooth, then remove from the heat. Melt the plain chocolate in the same way and remove from the heat.
- Add the crunchy peanut butter to the white chocolate and stir well until smooth.
- Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture. Drag a skewer through both chocolates to create a marbled effect.
- Tap the tin again to level the mixture, then chill for 2-3hr until firm.
- Turn out on to a board and use a sharp knife to cut the rectangle into 10 fingers, then cut each finger into eight pieces.
- Pack into boxes, layering up between baking parchment and store in the fridge for up to a month.
Nutrition Facts : Calories 62.1, Fat 5.1, SaturatedFat 2.7, Cholesterol 0.7, Sodium 14.3, Carbohydrate 4.8, Fiber 1, Sugar 3.1, Protein 1.4
SWEET SHOP CHOCOLATE SLAB
This adaptable chocolate bark is chock-full with Easter goodies. Top with any treats you fancy and break into shards to make a great homemade gift
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 30m
Number Of Ingredients 3
Steps:
- Line an A4-sized baking sheet with parchment. Break the dark or milk chocolate into a large glass bowl. Bring a small saucepan of water to a slow simmer, then sit the bowl on top, making sure it doesn't touch the water. Over a low heat, slowly melt the chocolate, stirring once it begins to melt, or melt in the microwave in short bursts until smooth and glossy.
- Pour the chocolate onto the prepared baking sheet, spread into an even layer using a palette knife, then melt the white chocolate following the same method. Dot blobs of the white chocolate on top of the dark chocolate then use a skewer to swirl them together in any pattern you like.
- Top the bark with any assortment of treats you fancy - the more outrageous the better. Leave to set at room temperature to get a glossy effect, then break into shards to serve. Will keep for two weeks in an airtight container.
Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein
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