is there such a thing as peanut butter cake? What is the recipe or where do you get it?

Question

i know they have chocolate flavor and vanilla so does pb cake exist?

Answer 1

Peanut Butter Cake

Cake:
1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)
3/4 cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Frosting:
2 cups confectioners' sugar
2 tablespoons cocoa
8 tablespoons (1 stick) butter
1/3 cup heavy cream
1/2 cup peanuts, salted
2 cap-fulls vanilla extract

Preheat oven to 375ºF if baking with a metal dish; 325ºF if using a glass dish.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.

For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.

Answer 2

Another Peanut Butter Cake

1 (3 ounce) package cream cheese, softened
1/3 cup peanut butter
1/4 cup white sugar
1 egg
1/2 cup chopped peanuts
1 (19.8 ounce) package brownie mix
2 tablespoons water
1/2 cup vegetable oil
2 eggs

DIRECTIONS
Heat oven to 350 degrees F (175 degrees C). Grease bottom of one13x9 inch pan.
In a small bowl blend the cream cheese, peanut butter, white sugar and 1 egg. Beat at medium speed until smooth. Stir in peanuts and set aside.
In a large bowl combine the brownie mix, water, oil and 2 eggs. Beat for fifty strokes with a wooden spoon.
Spread half of the batter into the prepared pan. Drop filling by tablespoonfuls over brownie batter. Spoon remaining batter over filling. Pull a knife through the batter in wide curves, turn pan and repeat for a marbled effect.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool completely and cut into bars. Sore tightly covered in the refrigerator.

Answer 3

There isn't a mix for peanut butter cake, but this is the next best thing:

PEANUT BUTTER CAKE

1 pkg. Betty Crocker Moist Butter cake mix
18 oz. creamy peanut butter
2 c. sugar
2 c. boiling water

Cake - prepare cake mix as directed. Makes 4 thin 9 inch layers, cool.
Icing - Mix peanut butter, sugar and boiling water. Blend well. Cook on medium heat, stirring constantly, until mixture begins to bubble. Cook for 20 minutes until mixture is smooth and creamy. Remove from heat and allow to cool. Stir while cooling. The icing will have a glossy finish. When cooled spread on cake.

Answer 4

Here's a good peanut butter frosting you can put on any of the above peanut butter cakes. (It's also great on Choc. cake.)

1c butter, softened
1 cup peanut butter (name brand not generic or low fat)
4 c confectioners sugar
1/4 c milk
2 tsp vanilla


Combine all the above ingredients in a bowl. mix, by hand or with a mixer, though a mixer makes it fluffier, until smooth

Answer 5

Chocolate-Peanut Butter Mousse Cake:

1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts

Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.

Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.

Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.

Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.

Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.

Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.

Yield: 1 (8-inch) cake or 8 parfaits