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Heather's Thingies Blog




Hey Foodies here's some YUMMY FALL SPIRIT...


Peanut Butter Cake (Original Recipe
*Chocolatey Peanut Butter Cake w/ my additions/variations


Ingredients
-1 stick unsalted butter
(room temp)
-1 cup of water   (Variation: 1/2 cup water, 1/2 cup fat free milk)
-1/2 cup of peanut butter
-1/2 cup of vegetable oil
(Variation: 1/2 stick of butter flavored Crisco)
-1 tsp vanilla
-2 cups of sugar
-2 cups of all-purpose flour
-1/2 cup milk
(Variation: 1/2 cup fat free ilk & 1/2 Cup Sweet Italian coffee creamer)
-2 eggs
(room temp)
-1 tsp baking soda (Variation: 1/2 tsp baking powder & 1/2 tsp of baking powder)

-My Additions: 3 TBs dark chocolate Cocoa added w/ the flour...
5 bite size butter finger candy bars & 2 cups of chocolate chips
added to the ingredients in the saucepan after it's taken off the
burner...
-Other types of chocolate candy would work too.. Reese's peanut butter cups.. Milky Ways.. -If you can't have peanut butter-use 1/2 cup of Sour cream w/ 3 more TBS of dark cocoa...


Frosting
-1 stick of butter
(room temp)
-1/3 cup milk
-1/2 cup peanut butter
-1 tsp vanilla
-1 lb confectioners' sugar


My variations:
-1 TBS light butter
-4 cups of chocolate chips
-1 container of Buttercream frosting (store bought)
- Sweet Italian coffer creamer
-1 tsp vanilla


For the Cake, preheat the oven to 325 degrees. Bring a stick of butter, water, 1/2 cup peanut butter
and vegetable oil to boil in a saucepan. Pour this mixture into a bowl & rinse out the saucepan to
use later for the frosting. In the bowl of the boiled mixture, add the vanilla, sugar, flour, 1/2 cup milk,
eggs, baking soda & salt (same if you do the additions/variation ingredients). Mix together
until smooth & pour into a greased/sprayed 9x13 baking pan. Bake at 325 for about 25-30 minutes.


My Variation: I used a bundt cake pan/sprayed it all over w/ Butter flavored Pam/Crisco... took about
50 minutes to cook- Keep an eye on it.. Don't want to over cook.. 
When top looks done it will be pulling away from the edges & the toothpick comes out clean, but still seems very moist. When it
cools it will set up more...Remove it from the pan... Get ready to frost when it's cooled completely


Frosting:
-In the rinsed out saucepan, add 1 stick of butter, 1/2 cup milk & 1/2 cup of peanut butter-bring to
a boil. Remove from heat and add the vanilla & confectioners' sugar. Blend w/ hand mixer until
smooth and spread over the cooled Cake! READY TO EAT!!


My Variation:
-In the rinsed out saucepan, add 1 TBS light butter, 1/2 cup of peanut butter, 1 cup of chocolate chips
 & a touch of Sweet Italian coffee creamer- keep adding the 3 cups of chocolate chips one at
time as it's melted & use more Sweet Italian coffee creamer when it gets to thick for frosting...
take off the burner & add Butter Cream frosting (store bought)... MIX til smooth.. let it cool enough
so you can frost the cake and it will stay!


Additions: 5 snack size Snicker bars cut in thin pieces, 1/3 bag of Brach's pumpkins cut in 1/2
& chocolate chips for Decoration..
you can use whatever candy you love that would taste great
w/ this either Peanut Butter Cake...or My creation- Chocolately Peanut Butter Candy Cake!
Great cake to share!!




 
10/18/2010 7:55AM
Hey Foodies here's some YUMMY FALL SPIRIT...
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