Peanut Butter Meltaway Cake


Sue H Recipe

By Sue H Soos


Rating:
Serves:
16
Prep:
30 Min
Cook:
55 Min
Method:
Bake
Comments:

Our local candy store Gardners is famous for there Peanut butter meltaway candy.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Peanut Butter Meltaway candies are such a fond childhood memory of my husband's! Not only did the entire Crew love this recipe... but even my husband gave it two thumb's up - nostalgia and all.

Ingredients

CAKE
3 c
all purpose flour
2
eggs
2 c
sugar
1/2 c
cocoa
2 tsp
baking soda
1 tsp
salt
1/2 c
vegetable oil
2 tsp
vinegar
2 tsp
vanilla
2 c
water
PEANUT BUTTER MIDDLE
3/4 tsp
vegetable oil
1 c
peanut butter (you can use more if you want)
TOPPING
1/2 c
butter
1/4 c
cocoa
1 lb
powdered sugar
6 Tbsp
sour milk (you can sour the milk by adding 1/2 tsp of vinegar to the milk)
1 tsp
vanilla

Directions Step-By-Step

1
Combine the cake ingredients and bake in a 9x13 pan in a 350 degree oven for 40 minutes, or until a toothpick is inserted and comes out clean.
2
Cool completely
3
Mix together peanut butter and 3/4 tsp of cooking oil. Spread this mixture on top of cooled cake. Refrigerate for 20 minutes.
4
Heat in a saucepan 1/4 cup of cocoa, powdered sugar, sour milk, butter, and vanilla.(you can sour the milk with vinegar, add about a half a tsp of vinegar to the milk and it should thicken you may need a dab more) Mix this until smooth and comes to a boil. Let cool for a few minutes... Pour and spread over the peanut butter layer. Cool and keep refrigerated.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids
Hashtags: #peanut, #butter, #cakes


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462 Comments

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Kandy Agee KandyA
Nov 26, 2014
Made this for the first time today. Frosting has not thickened up as it should have. Followed instructions to the letter. It is in the refrigerator as we speak, with fingers crossed that it firms up in time for Thanksgiving dinner tomorrow. The cake is moist and the corner piece I've tasted is superb. I just hope the frosting firms up.
user
Kandy Agee KandyA
Nov 14, 2014
Could you use buttermilk in place of the sour milk?
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Heather Hamilton HAH1004
Nov 4, 2014
Hello Sue,
I always try to ere on the side of being kind so I will try to do that with you as well. Your recipe sounded wonderful to me and I have a guy who loves chocolate and peanut butter. So, I endeavored to make your cake.
I did not know if I was to grease or flour the pan as that was not indicated. Though I realize that is SOP in baking, I reasoned if she left that out, she must have done that on purpose. That was not my problem with the recipe but it was a concern of mine. If I were you, I would say- no need to grease or flour the pan to be more instructive.
My icing was a disaster. Came out granular. I actually boiled it once, let it cool and it seemed like soup. As the directions indicated " spread the icing and there was no way this icing was spreading... More like pouring into the cake, I brought it to a boil again. Which ruined it which I did not realize. I poured it in my thus far beautiful cake and ruined it.
Also, though the cake itself is not difficult if the instructions had been clearer about what to do and expect- for instance on the icing- " only bring to a boil, icing will appear to be soup, make sure your kitchen is cool and well ventilated, icing will harden then."
Anyway. With the prep, baking and cooling times, I spent my afternoon creating a disaster. Though it was wasted time and money, I was grateful it was not for a special occasion!!! But I would HATE for that to be the case for someone else. I am sure you meant well. I am sure this was a miss, too, on the judges part. Not realizing the instructions need refining. I hope you will update your recipe and have no hard feelings. I wish you the best.
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Sue West sunnydaz
Apr 18, 2014
As peanut butter lovers this recipe was a must try for my husband & I. We were a little disappointed in the frosting though, the 1 cup of PB made a thick layer of PB and was too much for us, and overpowered it in our opinion. I will try more chocolate and a little less of the PB in the frosting next time. The cake itself though is a winner, nice and moist, we scraped a little of the frosting off and enjoyed it very much!
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JM Avallone jmas
Mar 26, 2014
that's great let me know how you liked it after the frozen state. one thing I did not mention when I freeze certain things that you really cant squish the air out of because it would ruin it like say this cake, I will freeze it just on a plate no wrap or if that bothers you just loosely wrap. then after it is solid I will wrap it tight toss in a bag and squish the air out as much as possible. I even will close the zip on the bag with a straw on one side. suck the air out zip it closed while you remove the straw at the last second. as you can tell I freeze a lot...lol