Peanut Butter Candy Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
CAKE
1 3/4 cup: Boiling Water,
1 cup: Quick-Cooking Oats,
1/2 cup: Butter,
1 cup: Light Brown Sugar,
1 cup: Sugar,
1 tsp: Vanilla,
2: Eggs,
1 1/2 cup: Unsifted Flour,
1 tsp: Baking Soda,
1/2 tsp: Baking Powder,
1/4 tsp: Cinnamon,
1/4 tsp: Salt,
5: Reeces Peanut Butter Cups, 0.6-Oz Size
FROSTING
3 tbsp: Butter,
3 ounce: Unsweetened Chocolate,
3 cup: Confectioners Sugar,
1/4 tsp: Salt,
1/2 cup: Milk,
1 tsp: Vanilla,
Directions:
Combine water and oats; cool to room temperature. Cream butter, brown
sugar, sugar and vanilla; beat in eggs. Blend in oatmeals mix. Combine
flour, baking soda, baking powder, cinnamon and salt. Add to creamed mix.
Beat 1 minute on medium speed. Pour batter into a greased and floured 13x9
pan. Chop peanut butter cups and sprinkloe on top of batter (DO NOT STIR).
Bake at 350 degrees 40-45 minutes.
Frosting: melt butter. Add chocolate and stir constantly over low heat
until melted. Pour into a bowl and add remaining ingredients; beat until
well blended. Chill to spreading consistency and frost cake.
Recipe by: Taste of Home Country Cooking, 1996
Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
31, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
sugar, sugar and vanilla; beat in eggs. Blend in oatmeals mix. Combine
flour, baking soda, baking powder, cinnamon and salt. Add to creamed mix.
Beat 1 minute on medium speed. Pour batter into a greased and floured 13x9
pan. Chop peanut butter cups and sprinkloe on top of batter (DO NOT STIR).
Bake at 350 degrees 40-45 minutes.
Frosting: melt butter. Add chocolate and stir constantly over low heat
until melted. Pour into a bowl and add remaining ingredients; beat until
well blended. Chill to spreading consistency and frost cake.
Recipe by: Taste of Home Country Cooking, 1996
Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
31, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Cake