missy's peanut butter passion cake
I have never shared this specific recipe until now. It’s a wonderful cake and has been a prizewinning blessing to me. It won a 1st place ribbon and $100 prize in the 2010 Kroger Employee Holiday Baking Contest and a 1st place medal in the adult dessert category at the Texas Rice Festival cooking contest held in Winnie, Texas, last weekend. It’s a blessed cake! Nothing would please me more than to hear from one of you telling me that you tried it and liked it too! Hope you enjoy!
Blue Ribbon Recipe
We are lost for words... This cake is pure peanut butter heaven. It's a classic combination of peanut butter and chocolate. Adding coffee really enhances the chocolate flavor. The cake is dense but so moist. The frosting is light and fluffy, almost like a creamy mousse. This showstopper dessert is almost too pretty to eat!
Ingredients For missy's peanut butter passion cake
- CAKE
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2 csugar
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1 cvegetable oil
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2eggs
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1 tspvanilla extract
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3 call-purpose flour
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3/4 ccocoa, unsweetened
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2 tspbaking powder
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2 tspbaking soda
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1 1/2 tspsalt
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1 ccoffee, room temperature (water can be substituted for the coffee but its purpose is to enhance the chocolate flavor of the cocoa)
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1 cbuttermilk
- FROSTING
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8 ozcream cheese, room temperature
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1 cpeanut butter, creamy
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1/2 cpowdered sugar
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1/2 tspsalt
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12 oznon-dairy whipped topping, thawed
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1/2 cchocolate sandwich cookie crumbs
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2 cchopped peanut butter cups
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1/4 cprepared fudge frosting (any brand) or
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chocolate syrup (optional)
How To Make missy's peanut butter passion cake
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1Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute. -
2Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
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3Pour batter into prepared pan(s).
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4Bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
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5Using an electric mixer, combine cream cheese, powdered sugar, salt, and peanut butter until smooth.
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6Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
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7Spread cake with frosting.
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8Sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
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9For the cooking contest, I carefully cut each peanut butter cup in half and placed it on the cake (as shown in the photo) but what I really like to do is buy 2-3 packages of individually wrapped peanut butter cups (I think there are 8 in a package) and chop them up into chunks. This is easier to do if they're slightly chilled. Pile them onto the top of the cake (broken pieces, crumbs and all) and drizzle that with the softened fudge frosting (first soften it in the microwave for about 10 seconds - just long enough to thin it). Chill until serving time. For a gourmet touch, I like to split the layers or sheet cake in half and spread frosting between the layers as well. If you do it this way (and it’s worth it to do it), the cake is much easier to work with if it’s very well chilled. Who doesn’t like extra layers of frosting? You could also sprinkle finely chopped peanut butter cups on top of the frosting between the layers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
