Peanut Butter Cake (Microwave) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
9 tablespoons butter or 9 tablespoons margarine, softened |
6 tablespoons creamy peanut butter |
1 1/2 cups brown sugar, firmly packed |
3/4 teaspoon vanilla extract |
3 eggs |
1 1/2 cups all-purpose flour |
2 1/4 teaspoons baking powder |
1/4 teaspoon salt |
3/4 cup milk |
1/4 cup peanuts, chopped |
2 ounces unsweetened chocolate |
1/4 cup butter or 1/4 cup margarine |
1/3 cup milk |
4 3/4 cups powdered sugar, sifted |
1 teaspoon vanilla extract |
Directions:
1. Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
2. Stir in vanilla.
3. Add the eggs, one at a time,.
4. beating well after each.
5. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
6. Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
7. Spoon batter into pans.
8. Cut through batter with a knife to remove the air bubbles.
9. Place 1 pan in microwave oven or an inverted saucer.
10. Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
11. Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
12. Remove from oven and place on a sheet of aluminum foil.
13. Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
14. Repeat with remaining layer.
15. Spread Chocolate Frosting between layers and on top and sides of.
16. cake.
17. Sprinkle peanuts over top.
18. Yield: one 2-layer cake.
19. CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
20. Stir in remaining ingredients; let stand 10 minutes.
21. Beat with a wooden spoon until of spreading constistency.
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