Peanut Butter Chocolate Cake
If you’re a fat neckbeard like me, you’ll only need a single baking pan and some cannabis butter.
If you’re a more civilized human being, and want to replicate the above cake structure, then you’ll want 3 baking pans. It’s not hard, you make the cakes. Then just stack the cakes with frosting or whatever in between the layers. Anyway, you aren’t here to hear about how little I care when it comes cake construction. You want the first recipe I found, copied and pasted.
Ingredients:
1 ¾ cups flour
¾ teaspoon baking soda
¼ cup granulated white sugar
¾ cup light brown sugar
½ cup butter
¾ cup peanut butter
1 egg
1 teaspoon vanilla extract
½ of a 12 oz. bag of Reese’s Peanut Butter Cup Miniatures
1 cup chocolate chips
½ can of Betty Crocker Hershey’s milk chocolate frosting
*Will need a bowl and 9 x 9 baking pan.
Directions:
Preheat oven to 350°F
Mix the butter, white sugar, and brown sugar in a bowl.
Add peanut butter, egg, and vanilla extract. Mix the contents.
Add flour and baking soda, and then mix until smooth.
Line baking pans with wax paper.
Press mix into pan.
Bake for 20 minutes or until toothpick comes out clean.
Let cake cool.
Cover cake with chocolate frosting. Top with Reese’s and chocolate chips.
Really any frosting will do. Or you can do like, a nougat in the layers and frosting on the outside. Anywhere, here’s a picture of some frosting and a recipe to go with it.
Ingredients:
Unsalted Butter – 3 tblspn
Peanut Butter – 1/4 cup
Confectioners Sugar / Icing Sugar – 1 cup
Vanilla Essence – 1 tsp
Milk – 1 to 2 tblspn
Method:
Take butter and peanut butter in a sauce pan and melt it down.
Now take it off the heat and add in vanilla.
Add in sugar and mix well till it gets thick. Add milk to adjust the consistency and mix well.
Use this frosting for your cakes.
Okay if you’re looking for that nougat life, I’ve got you. The picture, however, is not the one from the recipe.
Nougat:
1 Cup Imperial Granulated Sugar
1/2 Cup Unsalted Butter
1/4 Cup Evaporated Milk (Evaporated , not Condensed. IT MATTERS)
1 (7-oz.) Container Marshmallow Creme
1/4 Cup Creamy Peanut Butter
1 Cup Roasted & Salted Peanuts
Place the sugar, butter, and evaporated milk in a medium saucepan over medium heat; cook until melted.
Increase the heat to high and boil for 5 minutes, whisking constantly.
Remove from heat and immediately whisk in the marshmallow creme.
Whisk in the peanut butter and then quickly spread the mixture over the brownies.
Immediately top with the peanuts, pressing them into the nougat slightly with the palm of your hand.
If you’re going for gold and want to add some peanut butter cups or fruit bits on top, that’s on you. I already provided 3 images found on Yahoo! My work is done. Oh, right, here’s a couple affiliate links.
