PEANUT BUTTER LOVERS SWIRL CAKES
Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
- Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g
PEANUT BUTTER LOVERS CAKE
Make and share this Peanut Butter Lovers Cake recipe from Food.com.
Provided by Doglover61aka Earnh
Categories Dessert
Time 55m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- In saucepan, whisk 1 egg until blended. Stir in 2/3 cup sugar, 1/2 cup milk and chocolate. Cook and stir over medium heat until chocolate is melted and mixture just comes to a boil. Remove from heat; cool to room temperature.
- In a mixing bowl, cream shortening and remaining sugar. Add remaining eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well.
- Pour into three greased and floured 9 inch pans. Bake at 325 for 25-30 minutes, or until a tooth pick comes out clean. Cool 10 minutes before removing from pans to wire racks.
- For frosting, beat cream cheese until light and fluffy. Gradually add milk and peanut butter, beating well after each addition. Spread between layers and over top and sides of cooled cake. Sprinkle with peanuts. Garnish with candy bar squares as desired. Store in refrigerator.
Nutrition Facts : Calories 855, Fat 52.8, SaturatedFat 20.9, Cholesterol 112.5, Sodium 585.5, Carbohydrate 82.2, Fiber 4.3, Sugar 54.9, Protein 20.9
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