et aside.
Combine water, butter and cocoa in a heavy
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
Mix all ingredients in a large bowl; mix well.
Add chopped peanuts.
Pour batter into 3 greased and floured 9-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool in pans.
Remove.
Frost with Chocolate Peanut Butter Icing.
rom burner.
Place the chocolate peanut butter in a small bowl and
heese and butter to come to room temperature.
Combine cake mix
PREPARE cake batter and bake in 13x9-
rchment paper; grease.
FOR CAKE:
COMBINE eggs and sugar
he peanut butter and beat until thoroughly blended.
To frost the cake
f pan.
Melt white chocolate in a small heatproof bowl
Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.
Arrange marshmallows in 8-inch square pan.
Combine chocolate, peanut butter and butter in saucepan.
Melt over low heat, stirring constantly.
Pour mixture over marshmallows and smooth into the cracks.
Refrigerate.
Cut into small pieces about 30 minutes before serving.
For cake, preheat oven to 350\u00b0.
In a large bowl, combine cake mix, pudding mix, eggs, water, peanut butter and oil.
Using low speed of an electric mixer, beat until moistened.
Increase speed of mixer to medium and beat 2 minutes longer.
Stir in chocolate chips.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake 25 to 30 minutes or until cake begins to pull away from sides of pan and springs back when lightly pressed.
Cool in pans 10 minutes; invert onto a wire rack to cool completely.
b>chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter
CAKE:
Make cake as directed on box. (I always use the 13x9 pan.).
FROSTING:
In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
* Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
** Cooking time includes chill time.
Cream sugar and peanut butter together; add all but flour, carrot and chocolate.
Fold in flour.
Bake at 350\u00b0 for about 1/2 hour in round cake tins.
After they cool, trim 1-inch around the top one and put the full size one under it.
Take the trimmings and cut a top hat out of it.
Frost it with Chocolate Peanut Butter Frosting.
Put coconut on it for snow.
Use end of carrot for nose and chocolate drops for eyes and mouth.
ooking spray.
Combine cake mix, water, peanut butter, chopped peanuts, eggs, and
Crust: Mix pretzels and butter until pretzel crumbs are moistened
Make the chocolate peanut butter mousse--------------------.
Lightly grease
Coat micro pan by using solid shortening or butter.
In medium bowl, combine cake mix, oil, water, 1/4 cup peanut butter and egg. Beat with spoon 75 strokes or until well blended.
Pour into prepared pan.
Bake on High 6 1/2 to 8 minutes, until cake pulls away from pan.
Immediately invert onto serving plate.
Scald milk and margarine; set aside.
In a large bowl mix eggs, sugar, vanilla and salt; beat well, then add flour, baking powder and milk and margarine mixture.
Mix well.
Grease cookie sheet. Pour batter into cookie sheet.
Bake at 350\u00b0 for 20 minutes. Remove from oven.
Spread peanut butter over cake.
Cool.
Melt milk chocolate, spread over peanut butter and refrigerate until chocolate is hard.