Peanut Butter And Chocolate Melt Away Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine butter, cocoa, water, buttermilk, and eggs in a pan.
• Cook over low heat until bubbly.
• Add flour, sugar, baking soda, and vanilla.
• Mix well.
• Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
• Bake for 30 minutes.
• Mix the oil and peanut butter together and spread over warm cake.
• Chill thoroughly.
• Make icing by combining cocoa and butter in pan.
• Cook until bubbly.
• Add the remaining ingredients.
• Mix until spreading consistency.

Steps:

• 1. Combine the cake ingredients and mix until smooth.
• 2. Pour cake batter into a 9x13 pan prepared with baking spray. Bake in a 350 degree oven for 35-40 minutes, or until a toothpick is inserted and comes out clean.
• 3. Cool completely.
• 4. Mix together peanut butter and 3/4 tsp of cooking oil.
• 5. Spread this mixture on top of the cooled cake. Refrigerate for 20 minutes.
• 6. Heat in a saucepan 1/4 cup of cocoa, powdered sugar, sour milk, butter, and vanilla (you can sour the milk with vinegar, add about half a tsp of vinegar to the milk and it should thicken you may need a dab more). Mix this until smooth and comes to a boil.
• 7. Let cool for a few minutes... Pour and spread over the peanut butter layer.
• 8. Cool and keep refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spread chopped peanuts on the bottom of the baking pan.
• Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
• Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
• Pour glaze over baked cake; glaze will pool in cream cheese craters.

Steps:

• In a microwave-safe bowl, combine all of the ingredients. Cover and microwave on high for 1-1/2 minutes; stir. Microwave, uncovered, on high 30 seconds longer; stir until smooth. , Pour into miniature muffin liners. Place on a baking sheet; refrigerate until set. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
• In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
• Bake for 20 to 25 minutes. Do not overbake.
• While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

Steps:

• Combine margarine, baking cocoa,water, eggs, and buttermilk in sauce pan mix well.
• Bring to a boil, stirring often, remove from heat.
• Add sugar, flour, vanilla, baking soda and salt, beat well.
• Pour into greased and floured 9 by 13 cake pan.
• Bake at 350 for 30 ninutes, cool.
• Spread with melted peanut butter.
• Chill until firm.
• Combine margarine and baking cocoa in sauce pan, bring to a boil.
• Add confectioners sugar, buttermilk, vanilla and peanut butter.
• Beat until smooth,Pour over cake.
• Chill until ready to serve.