Culinary CoBLOGorations

If peanut butter is your love language, this cake is for you.

cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 package butter cake mix
2/3 cup water
frosting
1 cup creamy peanut butter
1/2 cup butter, softened
1 box powdered sugar
1/3-1/2 cup heavy cream (or half & half, or milk)
12-14 Reese’s Peanut Butter Cups

instructions
Preheat oven to 325 degrees F.
Grease and flour three 9 inch round cake pans.

Combine 1/2 cup peanut butter and 1/2 cup butter; cream until light and fluffy.
Add eggs one at time, mixing well after each one.
Add cake mix alternately with the water.
Stir until just combined.
Pour batter into prepared pans.

Bake at 325 degrees for 18 minutes or until cake tests done.
Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely.
Assemble and frost with Peanut Butter Frosting once cool.

to make peanut butter frosting:
Combine 1 cup peanut butter and 1/2 cup butter; cream until light and fluffy.
Add the powdered sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

another favorite…

Peach Ice Cream
1/2 tsp. almond extract
1 & 1/2 tsp. vanilla extract
8 ripe peaches, peeled cubed
2 cups sugar (1 on peaches*, 1 in mix)
1/2 pint whipping cream
1 can evaporated milk
1 can condensed milk
Whole milk as needed to fill

*allow cubed peaches to marinate in 1 cup of sugar for 2 hours before making ice cream. they’ll become quite syrupy…pour off the syrup before you put the peaches in your ice cream mix or you’ll get unwanted icyness.

i’m anti-raw eggs, so here’s a great ice cream recipe that excludes them:

1 can evaporated milk
1 can condensed milk
1 cup sugar
1/2 pt. whipping cream OR small cool whip
2 quarts milk
2 tsp. vanilla
8oz. chocolate syrup

Mix well, churn in electric ice cream maker.

*if you prefer vanilla, omit the chocolate syrup and use 4 T. of vanilla instead of 2 tsp.

Nick used to always talk about his friend’s grandmother’s rockstar chocolate cake making abilities, so one day I got the nerve to call her and gank the recipe. Now I understand; he was right! This recipe is amazing…people love it. It’s very rich. I usually use the chocolate icing throughout, but in this picture I used yellow buttercream between the layers to create a bumble bee effect.

Cake
2c. sugar
1c. butter, softened
1 tsp. vanilla
3/4 tsp. almond extract
2 eggs
2 1/2 c. cake flour
1 c. special dark baking cocoa
2 tsp. baking soda
1/2 tsp. salt
2 1/4 c. buttermilk

Beat sugar, butter, vanilla, and almond extract until light and fluffy. Beat in eggs one at a time.

In another bowl blend cake flour, cocoa, baking soda, and salt.

Alternate pouring flour mixture and buttermilk into sugar mixture, starting with flour and ending with flour.

Blend for 1 minute.

Pour into three greased & floured 9″ cake pans.

Bake 30-35 minutes at 350 degrees.
Cool completely before icing.
(Freeze layers for a few minutes if you’re going to slice them to make six thin layers, as seen in the picture…and to make six layers instead of three you’ll need more than one batch of icing.)

Icing
Cream the following ingredients:
6 c. powdered sugar
2 sticks of butter, softened
4-6 T. plain milk
1 1/2 tsp. vanilla

Once that’s creamed, slowly add:
1/2 c. special dark baking cocoa
1/4 c. regular hershey’s baking cocoa

(cocoa is difficult to blend in… it’s almost like it resists the icing. add slowly and be patient and it will work.)

*sometimes i add extra milk to make it easier to spread. the consistency should be spreadable like a thick frosting; you don’t want it to be crumbly or or so fudge-like you can’t spread it.

i usually cover the entire outside of this cake in mini-chocolate chips, as seen in the picture.

1 cup Vegetable Oil
1 small box Instant Chocolate Pudding
4 Eggs
1 tbsp. Vanilla
1/4 cup Water
1 box Butter Yellow Cake Mix
8 oz. Sour Cream
6 oz. Chocolate Chips
Powdered Sugar

Mix all ingredients and pour into greased & floured bundt pan.  Bake at 325 degrees for 1 hour or until clean toothpick.  Cool for 10 minutes & turn out of pan.  Sprinkle with powdered sugar and serve with Cool Whip and fresh berries. (optional)

This blog is a collaborative cookbook developed as a forum for recipe sharing

between a group of busy friends who love their families and love the Lord.  

We’re tired of cooking the same old dishes!  Got any good recipes to share?