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Ingredientes
- 3/4 c. Unsalted butter
- 3/4 c. Creamy peanut butter
- 2 c. Brown sugar, packed
- 3 x Large eggs
- 2 c. Unsifted all-purpose flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 1 tsp Vanilla
- Â Â Peanut Butter Filling, see recipe
- Â Â Chocolate Glaze, see recipe
- 1 c. Cream cheese, softened
- 1/2 c. Creamy peanut butter
- 1/2 c. Water
- 4 Tbsp. Unsalted butter
- 1/2 c. Cocoa, sifted
- 1 c. Powdered sugar, unsifted
- 1 tsp Vanilla
Direcciones
- In large mixing bowl, cream butter and peanut butter till light and fluffy. Add in brown sugar. Mix to blend. Add in Large eggs, one at a time, mixing well after each addition.
- In small bowl, combine flour, baking pwdr and salt. Add in flour mix to butter and peanut butter mix alternately with lowfat milk, beginning and ending with flour mix. Add in vanilla.
- Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in preheated 350 degree oven till cake tests done, about 45 min. Cold on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in warm water. Spread glaze over cake while glaze is hot. As glaze cools, it will thicken.
- PEANUT BUTTER FILLING: Cream ingredients together till light and fluffy.
- CHOCOLATE GLAZE: Place water and butter in small saucepan. Bring to a boil.
- Add in cocoa, sugar and vanilla to water mix. Mix till smooth.
- CHEF'S NOTE:This recipe will make either two 9-inch cakes or possibly one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
- (There was no information on how many servings this recipe will make.)
- NOTES :
