Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Romano's Reese's Peanut Butter
Famous Authors (View All Authors)
Cakesandfrostings - Cake Romano's Reese's Peanut Butter Post by :StarPower Category :Learning Kitchen Author :Unknown Date :December 2011 Read :845

Click below to download : Cakesandfrostings - Cake Romano's Reese's Peanut Butter (Format : PDF)

Cakesandfrostings - Cake Romano's Reese's Peanut Butter

Yield: 6 servings

3/4 c Unsalted butter
3/4 c Creamy style peanut butter
2 c Packed brown sugar
3 Eggs
2 c Unsifted all purpose flour
1 tb Baking powder
1/2 ts Salt
1 c Milk
1 ts Vanilla

Peanut Butter Filling:

1 c Cream cheese, softened
1/2 c Creamy style peanut butter
Chocolate Glaze:
1/2 c Water
4 tb Unsalted butter
1/2 c Cocoa
1 c Unsifted powdered sugar
1 ts Vanilla

Preheat oven to 350 degrees.

Grease and flour two 9" cake pans.

In large mixing bowl, cream butter and peanut butter until light and fluffy.

Add brown sugar and mix to blend.

Add eggs, one at a time, mixing well after each addition.

In small bowl, combine flour, baking powder and salt.

Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.

Add vanilla.

Pour batter into pans.

Bake until cake tests done, about 45 minutes.

Cool on wire rack to room temperature before frosting cake.

Prepare Peanut butter filling: Peanut Butter Filling: Cream ingredients together until light and fluffy.

Prepare Chocolate Glaze: Place water and butter in small saucepan.

Bring to boil.

Add cocoa, sugar and vanilla to water mixture.

Mix until smooth.

Spread half of Peanut Butter Filling over tops of each cake.


Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water.

As glaze cools, it will thicken.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake.

If making stacked layer cake, Peanut Butter Filling should be put between layers and on top of cake before topping it with Chocolate Glaze.

Source: San Antonio Express News
If you like this book please share to your friends :

Cakesandfrostings - Cake Root Beer Float Cakesandfrostings - Cake Root Beer Float

Cakesandfrostings - Cake Root Beer Float
Root Beer Float Cake -------------------------------- 1 package white cake mix 1 1/4 cups root beer -- chilled 2 eggs 1/4 cup vegetable oil FROSTING: 2.6 oz box Dream Whip 1 cup root beer -- chilled Mix all cake ingredients together and beat on high for 2-3 minutes. Pour into a greased 9x13" pan and bake at 350° for 35-40 minutes. Remove and cool well. Once cake is frosted keep in fridge to keep it chilled and to keep the float taste. FROSTING:

Cakesandfrostings - Cake Rols Chocolate Cakesandfrostings - Cake Rols Chocolate

Cakesandfrostings - Cake Rols Chocolate
***Warning you need a food processor with a strong motor for this: First, preheat oven- 325F/170C : Then, place in a strong-motored food processor: 220g (7oz + 2 teaspoons) butter cut into small dice; 150g (5 oz) plain (all purpose) flour 200g sugar (7oz MINUS 2 teaspoons) 30g (1oz) cocoa powder 3 eggs 75ml (2 + 1/2 fl. oz water) 1 1/2 teaspoons baking powder Method: Process 10 seconds. Scrape down inside of bowl with a spatula. Process a further 5 seconds. Do not overprocess.(I use 'pulse'). It's Ok to have small pieces of undissolved butter in the mixture. Pour into