Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch
PREPARE cake batter and bake in 13x9-
Cake: cream butter& sugar, add peanut butter, cream well and add eggs one at a time.
Add combined dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Grease and flour 3 9\" cake pans and bake at 350 degrees for 20 to 25 minutes.
Icing: Bring sugar and milk to a boil, boil about 7 minutes.
Add peanut butter, butter and vanilla& beat until spreading consistency.
heese and butter to come to room temperature.
Combine cake mix
remove insert pan. Completely cool cake in dome pan before filling
ooking spray.
Combine cake mix, water, peanut butter, chopped peanuts, eggs, and
In a bowl combine the peanut butter with confectioners sugar and graham
with an electric mixer, beat peanut butter 2 minutes.
Add drained
arge bowl, cream together the peanut butter, butter and brown sugar until light
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
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.
Mix ingredients and bake according to box instructions in a cookie sheet or jelly roll pan, 11 x 17-inch.
Baking time should be on box (usually 25 minutes).
When cake is done and still hot, spread peanut butter on top.
(Peanut butter will melt and spread easily.)
Cool cake until peanut butter sets.
Frost cake with the chocolate icing.
Mix peanut butter, oil, water and eggs.
Add cake mix and mix thoroughly.
Drop by teaspoon on ungreased cookie sheet.
Press top with fork.
Bake 15 to 18 minutes or until lightly brown. Bake at 350\u00b0.
Makes about 48 cookies.
Heat oven to 350\u00b0.
Grease and lightly flour 13 x 9 x 2-inch pan.
Prepare cake batter according to package directions, using eggs, water and oil.
Blend in peanut butter.
Spoon half of batter into prepared pan.
Sprinkle 3/4 cup chocolate chips over batter.
Gently spread remaining batter over top.
Sprinkle remaining 3/4 cup chocolate chips and nuts over batter.
Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
Makes 12 to 15 servings.
nch cake pans.
In large bowl, cream together the butter, shortening
Preheat oven to 350 degrees F (175 degrees C).
Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, applesauce, egg substitute Mix until well blended if necessary add water. Dough should be stiff.
Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.
Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.
archment paper; grease.
FOR CAKE:
COMBINE eggs and sugar
ridge while making the peanut butter filling.
PEANUT BUTTER FILLING:
In a