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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

-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
-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...

-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

-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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