Peanut Butter Cake Microwave Recipes

Steps:

• Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Add the eggs, one at a time,.
• beating well after each.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
• Spoon batter into pans.
• Cut through batter with a knife to remove the air bubbles.
• Place 1 pan in microwave oven or an inverted saucer.
• Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
• Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
• Remove from oven and place on a sheet of aluminum foil.
• Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
• Repeat with remaining layer.
• Spread Chocolate Frosting between layers and on top and sides of.
• cake.
• Sprinkle peanuts over top.
• Yield: one 2-layer cake.
• CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
• Stir in remaining ingredients; let stand 10 minutes.
• Beat with a wooden spoon until of spreading constistency.

Steps:

• For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.
• For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.
• In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.
• Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.

Steps:

• Make the mug cake: Whisk the peanut butter, granulated sugar, flour, baking powder and egg together in a medium bowl and then transfer to a mug. Microwave on high until puffed and set, 60 to 70 seconds. Let cool for 5 minutes.
• Meanwhile, make the frosting: Mix the powdered sugar and chocolate syrup together until smooth.
• Spoon the frosting over the cake. Crush a few potato chips over the top and insert a few whole chips into the frosting. Eat immediately.