No-bake Peanut Butter Chocolate Eclair Cake

Christoph — Sun, 01 Jul 2012 14:30:48 +0000

Layers of cool creamy peanut butter and chocolate create this decadent, yet surprisingly light dessert. Probably one of the easiest cakes you will ever make, this treat tastes as though you spent hours preparing it.

No-bake Peanut Butter Chocolate Eclair Cake

Course Dessert

Cuisine American, Retro

Prep Time 12 20

Servings 24

Author Christoph

Ingredients

1 box chocolate graham crackers
2 3 1/4 oz. boxes vanilla instant pudding
1 cup creamy peanut butter
3 1/2 cups milk
8 oz. Whipped cream
1 can chocolate frosting

Instructions

Lightly spray the bottom of a 9″ x 13″ pan with cooking spray. Line the bottom of the pan with whole graham crackers covering the entire dish. Cut crackers to fit with a sharp knife if needed.
In bowl with an electric mixer combine pudding mix with milk and peanut butter. Beat at medium speed for 2 minutes. Fold in whipped topping, and combine until well mixed.
Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining pudding mixture and cover the top with another layer of graham crackers.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.

Notes

This is a great make ahead dessert for entertaining or a pot luck. So easy to make and always a huge success!

The post No-bake Peanut Butter Chocolate Eclair Cake first appeared on James & Everett.

Peanut Butter Cake with Chocolate Frosting

Christoph — Sat, 03 Mar 2012 15:30:39 +0000

Peanut butter and chocolate, or is it chocolate and peanut butter, either way, these two flavors are a perfect fit. I don’t know if it was an accident, or a well planned creation, but this duo of decadent delights has become a favorite of many.

Probably the best known example of this flavor combination is the Reese’s peanut putter cup. In 1928 H.B.Reese, a former dairy farmer turned shipping foreman for Milton S. Hershey, created the candy in the basement of his home in Hershey, Pennsylvania. The unique candy bar became an almost overnight success. The chocolate marvels were manufactured and sold by the H.B.Reese Candy Co. until Reese’s death in 1956. The Hershey company purchased the rights to the popular treat for the tidy sum of $23.5 million dollars in 1963.

Peanut Butter Cake w/ Chocolate Frosting

Two great flavors that go perfectly together. Moist peanut butter cake covered in a blanket of rich chocolate frosting. Amazing

Course Cakes, Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings 12

Author Christoph

Ingredients

Cake

2 cups all-purpose flour
1 tsp baking soda
½ tsp. salt
¾ cup butter, softened
2 cups sugar
5 eggs
1 cup creamy peanut butter
1 tsp. vanilla extract
1 cup buttermilk

Chocolate frosting

2/3 cup whole milk
3 large egg yolks
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/3 cups confectioners sugar
1 teaspoon vanilla
3 sticks, 1½ cups unsalted butter, cut into tablespoon pieces and softened
8 oz milk chocolate, melted and cooled
2 oz unsweetened chocolate, melted and cooled

Instructions

Cake

Heat oven to 350° F. Grease and flour three 9″ cake pans.
Cream butter and sugar in large bowl with a mixer. Add eggs one at a time, beating after each. Mix in peanut butter and vanilla.
Sift together flour, baking soda, and salt.
Alternately add flour mixture and buttermilk beating on low-speed until well blended.
Divide batter into pans and bake for 25 – 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake pans to cool 10 minutes before attempting to remove.
Cool completely before frosting.

Frosting

Heat milk in a 1½ quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking.
Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl.
Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes.
Add vanilla and remaining cup confectioners sugar to custard and beat at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth.
Add chocolates and beat to a creamy consistency.

I made this cake with a peanut butter crown for my partner and best friend of more than 10 years Kelly, who gets to be “King for a day” in honor of his birthday.

The post Peanut Butter Cake with Chocolate Frosting first appeared on James & Everett.

peanut butter and chocolate cake recipe | James & Everett

No-bake Peanut Butter Chocolate Eclair Cake