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Peanut Butter and Jelly Whipped Cream Mini Layer Cakes. This is a recipe for Peanut Butter and Jelly cake. Adding cream cheese to the peanut butter frosting is also one of my best advices, because the tanginess of the cream cheese also helps with the richness of the Top with next layer. How to Make Peanut Butter & Chocolate Layer Cake.

Is grainy, lumpy, stodgy buttercream getting you down? Do you long to be able to make yours light, creamy, whippy and delicious every time? In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. You can cook Peanut Butter and Jelly Whipped Cream Mini Layer Cakes using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Peanut Butter and Jelly Whipped Cream Mini Layer Cakes

1. You need of FOR CHOCOLATE CAKE.
2. You need 2 cup of all-purpose flour.
3. You need 1 cup of unsweetened cocoa powder.
4. Prepare 1 1/2 tsp of baking soda.
5. It's 1/4 tsp of salt.
6. It's 3/4 cup of unsalted butter, at room temperature.
7. Prepare 1 cup of Light brown sugar, packed.
8. Prepare 1 cup of granulated sugar.
9. You need 3 of large eggs.
10. It's 1 tsp of vanilla extract.
11. It's 1 1/2 cup of buttermilk.
12. Prepare of PEANUT BUTTER AND STRAWBERRY WHIPPED CREAM.
13. It's 1 of recipe Peanut Butter Whipped cream, recipe attached in direction step #10.
14. Prepare 1 of recipe Strawberry Whipped Cream, recipe attached in direction step # 11.
15. It's of GARNISH.
16. It's 5 of whole fresh strawberrys.
17. You need 1/4 cup of chopped honey roasted peanuts.

Add the eggs, one at a time, beating well after each addition. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Prepare cake batter as directed on package. Mix remaining peanut butter and frosting in medium bowl with whisk until blended.

Peanut Butter and Jelly Whipped Cream Mini Layer Cakes instructions

1. Preheat oven to 350. Spray a sheet pan with bakers spray. Line the bottom with parchment paper and spray paper with bakers dpray.
2. Whisk flour, cocoa poder, baking soda and salt in axbowl.
3. In a large bowl,beat butter and both sugars until light and fluffy, add eggs one at a time, beat in vanilla, Beat in flour mixture aternating with buttermilk just until smooth.
4. Pour batter into prepared sheet pan and smooth to an even layer.
5. Bake 16 to 18 minutes until a toothpick comes out just clean. Cool on a rack 30 minutes.
6. Invert onto clean kitchen towel and carefully peel off parchment paper.
7. Using a 3 inch biscuit or cookie cutter cut circles out of the cake.
8. TO ASSEMBLE CAKES.
9. Put one cake circle on plate.
10. Top with some Peanut Butter Whipped zcream, recipe attached below https://cookpad.com/us/recipes/358450-peanut-butter-whipped-cream.
11. Top with another cake circle and top with some Strawberry Whipped Cream, recipe attached below, https://cookpad.com/us/recipes/349225-strawberry-whipped-cream-topping.
12. Add third layer and top with peanut butter whipped cream.
13. Garnish each with chopped peanuts and a strawberry.
14. TIP, Make cake crumbs out of the unused cake scaps, they are delicious in ice cream, or as a topping to other cakes, brownies or bars. Freeze them to have around..

Stir in COOL WHIP; spread onto cupcakes. Learn how to make Mini peanut butter and jelly cupcakes & see the Smartpoints value of this great recipe. Stir together peanut butter powder and water in a medium bowl. Beat in canola oil, egg, applesauce, cream cheese, and sugar. Add peanut butter to Swiss meringue frosting and mix until well combined.

Mug cake (Chocolate and peanut butter). The Only Microwave Chocolate Mug Cake You'll Ever Need. Check out our Dessert Recipe Archives! How to Make a Chocolate Mug Cake - Step By Step Photos.

I loved the flavor - but hated the texture of all the mug cakes I had tried before. With peanut butter and chocolate being one of my FAVORITE flavor combinations, how the heck did I not have a recipe for peanut butter chocolate mug cake until now?! This one is extra special because I found a brilliant way to incorporate peanut butter IN EVERY SINGLE BITE. You can cook Mug cake (Chocolate and peanut butter) using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mug cake (Chocolate and peanut butter)

1. Prepare 2 tablespoons of soft butter.
2. You need 40 g of dark chocolate, finely chopped.
3. It's 1 of medium egg.
4. It's 2 tablespoons of semi-skimmed milk.
5. It's 3 tablespoons of caster sugar.
6. It's 3 tablespoons of self-raising flour.
7. Prepare pinch of salt.
8. It's 2 tablespoons of smooth peanut butter.
9. You need 1/2 tablespoon of salted roasted peanuts, roughly chopped.

Sometimes a dessert is so good that you need to describe it in all caps. Eat it unfrosted or topped with your favorite chocolate icing. A chocolate and peanut butter flavored mug cake studded with chocolate chips. This mug cake is flourless, gluten free, low carb and keto friendly.

Mug cake (Chocolate and peanut butter) instructions

1. Place the butter and chocolate in a 350ml mug and microwave for 10-20 seconds until melted.
2. Add the egg and milk to the mug and beat with a form until throughly combined.
3. Add the sugar, flour and salt and beat again until smooth, then float a tablespoon of peanut butter on top of the cake mixture but don't stir - this will sink down as the cake cooks to create a lovely gooey peanut butter centre..
4. Cook in the microwave for 2 minutes 20 seconds @600W, 2 minutes @800W or 1 minute 40 seconds @1000W.
5. While the cake is still warm, top with the remaining peanut butter. Wait for it to melt slightly and then scatter with peanuts, curl up on the sofa and enjoy!.

Chocolate and peanut butter are one of my favorite combinations. All you need are a handful of pantry staples, a microwave and a fellow chocolate There's a little chocolate-meets-peanut-butter lovefest is going on in that mug, and you should be a part of it. This is my own version of the chocolate microwave mug cake. I really prefer my banana chocolate peanut butter mug cake with no eggs in it. I love topping mine with extra peanut butter or even chocolate chips because in our case, toppings are everything right?

Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark.

You can cook Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark using 13 ingredients and 19 steps. Here is how you cook that.

Ingredients of Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark

1. You need of For Crust.
2. Prepare 2 cups of cocoa krispies cereal.
3. You need 6 tablespoons of creamy peanut butter.
4. Prepare 1/3 cup of semisweet chocolate chips.
5. It's of For Ice Cream Filling.
6. You need 1 quart of vanilla ice cream.
7. It's 1 quart of peanut butter ice cream.
8. You need of For Whipped CreamTopping.
9. Prepare 1 cup of cold heavy whipping cream.
10. You need 3 tablespoons of confectioner's sugar.
11. It's 1 teaspoon of vanilla extract.
12. You need of Garnish.
13. It's as needed of Creamy Caramel Chocolate Crispy Bark, recipe in my profile.

Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark step by step

1. Make crust.
2. Spray 9 inch springform pan with non stick spray.
3. Place cocoa krispies in a bowl.
4. Melt peanuut butter and chocolate chips either on stove top or in microwave until smooth.
5. Pour chocolate peanut butter mixture over cocoa krispies and gently coat cereal.
6. When cool enough to handle press into prepared oan and freeze.
7. Prepare Ice Cream Filling.
8. Soften vanilla ice cream just until spreadable. Spread in frozen crust, refreeze.
9. .
10. Soften peanut butter ice cream just until spreadable and spread over frozen vanilla.
11. Freeze until hard.
12. Make Whipped Cream Topping.
13. Beat cream until it has soft peaks.
14. Add confectioner's sugar and vanilla and beat until it holds it shape.
15. Remove sides of springform pan.
16. Spread whipped cream on top of peanut butter layer.
17. Garnish with the Creamy Caramel Chocolate Crispy Bark and return to freezer intil frozen.
18. .
19. .