Best Death By Peanut Butter Cake Recipes
DEATH BY CHOCOLATE PEANUT BUTTER DUMP CAKE
Steps:
- In a medium bowl, combine the cake mix, pudding mix, cocoa powder, and milk.
- Once combined, fold in the chocolate chips and Reese cups.
- Spread batter into a greased 9 x 13 baking pan. *Batter is thick.
- Bake in a preheated oven, 350, for about 35 minutes.
- Remove and serve!!
Nutrition Facts : Calories 359 kcal, Carbohydrate 58 g, Protein 7 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 312 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
PEANUT BUTTER CAKE
This is one of my favorite cake recipes given to me from a co-worker. It is the best peanut butter cake you will ever eat. The icing is like fudge.
Provided by Karen Pugh
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 15
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.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 62.3 g, Cholesterol 43.8 mg, Fat 22 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 8.3 g, Sodium 199.6 mg, Sugar 50.9 g
DEATH BY PEANUT BUTTER CAKE
My family loves peanut butter. I was messing around in the kitchen and came up with this cake for my daughter Kristin
Provided by dixiegrlinpa
Categories Dessert
Time 45m
Yield 1 9 inch round, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Grease & flour two 9-inch round cake pans.
- 1. Cream together peanut butter and butter until fluffy. Add 1 egg at a time beating after each egg. Add ½ of the cake mix and ½ of the water mix well then add other ½ of cake mix and other ½ of water mix until just combined. ( don't over beat).
- 2. Bake for about 25 to 30 minutes or until cake springs back when touched. Cool cakes on wire rack. Frost (recipe below) when cool.
- Death By Peanut Butter Frosting:.
- ½ cup real butter (softened).
- 1 tab. Crisco shorting.
- 4 oz cream cheese (softened).
- ¾ cup creamy peanut butter (Jif).
- 2 tea. Real vanilla extract.
- 2 cups confectioners' sugar (I sift for smother results).
- In a large deep bowl, beat butter Crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. On low speed, beat in ½ of confectioner's sugar until mixed then beat in other ½ Frost cake
- I top with a chopped Reases Peanut Butter Sticks & Planters Peanuts.
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