It is time for me to bake up a treat for those coworkers with a January birthday. I saw this recipe on Pinterest and decided it has all the flavors anyone could love. You could make this cake from scratch..like the original recipe ...or you can make it quick and easy this way:
1 chocolate cake mix
l lg. box of instant vanilla pudding
4 c. milk
1/2 c. peanut butter
cool whip
Bake the cake in a 13 x 9 pan according to cake mix directions. When the cake comes out, use the round end of a wooden spoon and poke holes all over in the cake.
Mix up the pudding, milk and peanut butter. Pour over the cake. Refrigerate. Before serving "frost" with the cool whip.
For those of you who want to try it homemade, here is that recipe:
Chocolate Peanut Butter Pudding Poke Cake Serves 8
For the cake:
1 stick (8 tablespoons) butter, at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup cake flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk, 2% or higher
For the pudding:
1/2 cup milk
1/2 cup packed light brown sugar
1/4 cup smooth peanut butter
2 tablespoons cornstarch
1 egg yolk
1 tablespoon butter
1 tablespoon bourbon (optional)
1/2 teaspoon vanilla
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 tablespoon grated chocolate, for garnish
for the cake:
Mix the butter and sugar well. Add the eggs and vanilla. Alternately, add milk and flour mixed with the baking soda and baking powder. Pour into a greased 8 x 8 pan. Bake for 30 minutes at 350.
for the pudding:
In a blender combine the milk, brown sugar, peanut butter, cornstarch, and egg yolk. Blend until smooth, about 30 seconds, then transfer the mixture into a saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Cook for 1 minute then remove from the heat. Add the butter, bourbon, and vanilla.
When the cake comes out, poke holes with round end of a wooden spoon and pour pudding over cake.
for the frosting:
In a stand mixer, or a large bowl with a hand mixer, combine the cream, powdered sugar, and vanilla. Whip until the mixture forms soft peaks, about 2 minutes. Spread the whipped cream over the cake and garnish with grated chocolate.
1 chocolate cake mix
l lg. box of instant vanilla pudding
4 c. milk
1/2 c. peanut butter
cool whip
Bake the cake in a 13 x 9 pan according to cake mix directions. When the cake comes out, use the round end of a wooden spoon and poke holes all over in the cake.
Mix up the pudding, milk and peanut butter. Pour over the cake. Refrigerate. Before serving "frost" with the cool whip.
For those of you who want to try it homemade, here is that recipe:
Chocolate Peanut Butter Pudding Poke Cake Serves 8
For the cake:
1 stick (8 tablespoons) butter, at room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup cake flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup milk, 2% or higher
For the pudding:
1/2 cup milk
1/2 cup packed light brown sugar
1/4 cup smooth peanut butter
2 tablespoons cornstarch
1 egg yolk
1 tablespoon butter
1 tablespoon bourbon (optional)
1/2 teaspoon vanilla
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 tablespoon grated chocolate, for garnish
for the cake:
Mix the butter and sugar well. Add the eggs and vanilla. Alternately, add milk and flour mixed with the baking soda and baking powder. Pour into a greased 8 x 8 pan. Bake for 30 minutes at 350.
for the pudding:
In a blender combine the milk, brown sugar, peanut butter, cornstarch, and egg yolk. Blend until smooth, about 30 seconds, then transfer the mixture into a saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Cook for 1 minute then remove from the heat. Add the butter, bourbon, and vanilla.
When the cake comes out, poke holes with round end of a wooden spoon and pour pudding over cake.
for the frosting:
In a stand mixer, or a large bowl with a hand mixer, combine the cream, powdered sugar, and vanilla. Whip until the mixture forms soft peaks, about 2 minutes. Spread the whipped cream over the cake and garnish with grated chocolate.
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