Time 2h14m Yield 64 (1-inch) pieces Number Of Ingredients 4 Steps:
Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.
Yield 14 Number Of Ingredients 14 Steps:
Combine flour, white sugar, and baking soda in a large mixing bowl; set aside. Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely. To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners’ sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
Time 1h6m Yield 36 Number Of Ingredients 2 Steps:
Line an 8-inch square baking pan with waxed paper. Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended. Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.
Time 1h20m Yield 15 Number Of Ingredients 6 Steps:
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Time 50m Yield 12 serving(s) Number Of Ingredients 17 Steps:
Melt butter in small saucepan. Add cocoa powder and stir until smooth. Stir dry ingredients together in large bowl. In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip. Pour egg mixture over dry ingredients; mix together until blended. Add hot cocoa mixture and beat at medium speed for 2 minutes. Pour into greased and floured 13 x 9-inch cake pan. Bake in preheated 350 degree oven for 25 minutes or until done. Cool thoroughly. Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl. When cake is thoroughly cool, spread over cake. Frosting: Put sugar and vanilla in medium mixing bowl. Melt butter in small saucepan. Add cocoa powder; stir until smooth. Add milk and heat over low heat until hot (just as it starts to bubble). Pour hot mixture over sugar and beat until smooth. Spread over peanut butter layer. Let cake sit for at least an hour before serving so frosting has time to firm up.
Time 1h40m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Time 4h45m Yield 8 to 10 servings Number Of Ingredients 18 Steps:
Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray. Combine the flour, peanuts and peanut butter powder (if using) in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a fork until they are just streaky; set aside. Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. Beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners’ sugar and cocoa powder until just combined; do not overmix. Fold in the flour-peanut mixture with a rubber spatula. Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to overbake). Transfer to a rack and let cool 20 minutes in the pan. Gently press down on the cake to remove any air bubbles in the tunnel (it’s OK if the cake cracks a little bit), then let cool completely in the pan, 3 hours. Make the glaze: Whisk the confectioners’ sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top.
Time 1h25m Yield 1 cake Number Of Ingredients 16 Steps:
To make cake: Generously grease and flour a 12-cup bundt pan. Cream the margarine with the peanut butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the chocolate and vanilla. Sift together the flour, soda and salt; add to the creamed mixture alternately with the water, mixing well after each addition. Pour into the prepared pan. Bake at 350°F for 1 hour and 10 minutes. Cool 5 minutes. Remove from the pan. Cool thoroughly. Top with Peanut Butter Glaze. Garnish with chopped nuts if desired. To make peanut butter glaze: Cream the butter with the peanut butter, vanilla and salt. Add the sugar alternately with the milk, beating until light and creamy.
Time 45m Yield 12 serving(s) Number Of Ingredients 12 Steps:
Combine chocolate, 2/3 cup sugar, 1/2 cup milk and 1 egg. Cook over medium heat until mixture thickens. Set aside and cool. Preheat oven to 350F and grease/flour cake pan. Cream together shortening and 1 cup sugar. Add vanilla, 2 eggs, flour, baking soda, salt, and 2/3 cup milk. Combine until well blended. Add cooked ingredients - mixing well. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
Time 3h15m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Combine flour, 1/4 cup sugar and baking powder in a medium size mixing bowl. Blend in milk, oil, and vanilla. Stir mixture until smooth. Add in peanut butter. Pour mixture into crockpot. Next, mix together 1/2 cup sugar and cocoa powder. Slowly pour in boiling water. Gently pour this over cake mixture already in crockpot; don’t stir. Cover and cook on High 2-3 hours or until a toothpick inserted comes out clean. Serve with vanilla ice cream, hot fudge sauce and top with chopped peanuts.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder. Add milk, oil, and vanilla. Stir until smooth. Stir in peanut butter. Transfer batter to an ungreased 1 1/2 quart casserole. In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder. Gradually stir in the boiling water. Pour the mixture evenly over batter in casserole. Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean. Serve warm with vanilla ice cream. If desired, top with fudge ice-cream topping. Sprinkle with chopped peanuts.
Time 2h5m Yield 6 Number Of Ingredients 9 Steps:
Combine flour, 1/4 cup sugar, and baking powder in a bowl. Add milk, oil, and vanilla extract; stir until smooth. Mix in peanut butter. Pour mixture into a small or medium slow cooker. Stir remaining 1/2 cup sugar and cocoa powder together in the bowl. Gradually stir in boiling water. Pour mixture over the batter in the slow cooker; do not stir. Cover; cook on High until set, 2 to 3 hours.
