et aside.
Combine water, butter and cocoa in a heavy
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.
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!
rom burner.
Place the chocolate peanut butter in a small bowl and
ool 10 minutes.
For peanut butter mousse:
Combine morsels and
Prepare cake mix according to package directions.<
and baking powder.
Add chocolate milk, oil and vanilla. Stir
ixer, beat the cream cheese and butter until smooth and fluffy.
he baking pan.
Mix chocolate cake mix, water, eggs, and oil
Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter
For peanut butter mousse: Line 6-cup
Crust: Mix pretzels and butter until pretzel crumbs are moistened
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.
Grease cookie sheet.
Mix cake and directed and pour mixture into cooking sheet and bake until done.
While still warm, coat top with peanut butter.
Cool and then chill in refrigerator until peanut butter is firm.
Melt chocolate and pour chocolate over top of peanut butter.
Cool and chill until chocolate is hard.
ith vegetable oil.
For cake,Place cake mix in a large
mix cake mix, egg, and 1 stick of melted butter with a
ven to 350 degrees.
Butter a 12-cup bundt pan
ke the cake: Preheat the oven to 350\u00b0.
Butter and flour