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Peanut Butter Cake Recipe
|Margarine||2 Ounce (55 Gram)|
|Peanut butter||4 Ounce (115 Gram)|
|Caster sugar||8 Ounce (225 Gram)|
|Well beaten eggs||2|
|Plain flour||8 Ounce (225 Gram)|
|Baking soda||1⁄4 Teaspoon|
|Water||5 Fluid Ounce (150 Milliliter)|
|Plain chocolate||2 Ounce (55 Gram)|
|Peanut butter||3 Ounce (85 Gram)|
|Single cream||5 Fluid Ounce (150 Milliliter)|
|Caster sugar||1 Ounce (25 Gram)|
Calories 346 Calories from Fat 145
% Daily Value*
Total Fat 17 g26%
Saturated Fat 4.9 g24.5%
Trans Fat 0 g
Cholesterol 43.4 mg
Sodium 147 mg6.1%
Total Carbohydrates 44 g14.6%
Dietary Fiber 1.7 g6.7%
Sugars 25 g
Protein 6 g12.7%
Vitamin A 5.8% Vitamin C 0.17%
Calcium 2.9% Iron 4.1%
*Based on a 2000 Calorie diet
Beat well until very light and fluffy.
Add the vanilla and eggs and continue beating.
In a small pan melt the chocolate on a low heat then add this to the mixture and mix well together.
In a separate bowl sift the flour and the soda, and add the salt.
Fold this alternatively into the mixture with the hot water.
Prepare two 20 cm - 8" lightly greased tins and bake for 35 minutes in a preheated oven.
The cakes should then be ready.
Allow to cool for a few minutes in the baking tray then transfer onto a wire rack.
Make the icing by melting the chocolate and the peanut butter together.
Add the cream and sugar and stir for a few minutes constantly until it begins to look like fudge.
Cool slightly and beat until creamy.
Sandwich the cake together with a thick layer of the icing then allow to set.