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(printer-friendly version) Martha's Peanut Butter Milk Chocolate CakeMyCookbook Recipe DatabaseMyCookbook Member: MarthasRecipes Recipe Category: Dessert Recipe Preparation Level: moderate
The cake is cut into layers and iced, then decorated with letters cut from peanut-butter fudge—a great alternative to chocolate fudge. The letters can be used to spell out any number of special messages, including a birthday greeting for a children’s party or the bride’s name for a wedding shower. When decorating the cake, place strips of waxed paper underneath the bottom layer; this will allow you to construct and frost the cake without making a mess. After the cake is decorated, pull out the strips, and transfer the cake to a cake plate. BANANA CAKE Makes 1 eight-inch layer cake 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for coating pans 2 1/2 cups sifted cake flour (not self-rising), plus more for dusting 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup pureed ripe bananas (about 3) 1 teaspoon pure vanilla extract 1/4 cup buttermilk 2 tablespoons vegetable shortening 1 1/2 cups superfine sugar 3 large eggs, lightly beaten Milk-Chocolate Peanut-Butter Frosting (recipe follows) Peanut-Butter Fudge (recipe follows) 1. Heat oven to 350°. Butter two 8-by-2-inch round cake pans, and line bottoms with parchment paper. Dust the bottom and sides with flour; tap out any excess. Set aside. 2. Sift together flour, baking soda, baking powder, and salt into a large bowl; reserve. In a medium bowl, combine bananas, vanilla extract, and buttermilk; stir to combine. Set aside. 3. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine butter and shortening. Beat on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down sides of bowl as necessary. Reduce mixer speed to low; drizzle in eggs, mixing until batter is no longer slick, about 2 minutes. Slowly add reserved flour mixture to egg mixture, alternating with banana mixture, a little of each at a time, starting and ending with flour. Scrape down sides of bowl. 4. Divide batter evenly between prepared pans. Bake until light golden brown and a cake tester inserted into the center of each cake comes out clean, 35 to 40 minutes. 5. Transfer pans to a wire rack to cool, about 15 minutes. Invert pans to remove cakes; return cakes to wire rack, top side up, to cool completely. 6. To assemble cake, remove parchment paper from bottoms of cakes. Using a serrated knife, slice each layer in half horizontally. Place one sliced layer, cut side up, on an 8-inch cake round. Spread with 2/3 cup of frosting. Repeat this process, stacking the second and third layers on the first. Place fourth layer on top, cut side down. Frost outside of cake with remaining frosting. Transfer cake to a serving plate, and garnish with fudge cutouts. Serve at room temperature. MILK CHOCOLATE PEANUT BUTTER FROSTING Makes about 4 cups If frosting becomes too thick, place over a pot of simmering water for a few seconds, and whisk until smooth. 1 pound milk chocolate, finely chopped 8 tablespoons (1 stick) unsalted butter, cut into small pieces 1 1/2 cups smooth peanut butter 2 tablespoons milk 1. Prepare an ice bath. Melt chocolate in a medium heat-proof bowl set over a pot of simmering water. Remove from heat, add butter, and whisk until melted. Add peanut butter and milk, and whisk to combine. 2. Place frosting over ice bath, and whisk until it reaches a spreading consistency. Use immediately. PEANUT BUTTER FUDGE Makes 1 twelve-and-a-half-by-nine-inch sheet Alphabet cookie cutters work best to cut the letter shapes. Using a Q-tip, carefully push out the delicate fudge shapes from the cutters. 2 tablespoons unsalted butter, chilled, plus more for pan 3 tablespoons light corn syrup 1 cup granulated sugar 3/4 cup packed light-brown sugar 3/4 cup milk 1/2 teaspoon salt Pinch of baking soda 6 tablespoons creamy peanut butter 1 teaspoon pure vanilla extract 1. Lightly butter a 12 1/2-by-9-by-1/4-inch sheet pan. Line bottom with parchment paper or plastic wrap; set aside. In a medium heavy-bottomed saucepan, combine corn syrup, both sugars, milk, salt, and baking soda. Bring to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer. Cook, stirring frequently, until temperature registers 236° (just below soft-ball stage); don’t overcook. 2. Immediately remove saucepan from heat, stir in the chilled butter, then the peanut butter and vanilla until smooth. Pour mixture into prepared pan. Set aside in a cool, dry place, and let fudge set. 3. Before the fudge cools completely, cut into desired shapes. Set shapes aside to cool completely. Store fudge in an airtight container for up to 1 week. If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free! Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below: No reviews or comments have been entered for this recipe. Feel free to add your thoughts below. If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe! Join MyCookbook today - it's free! |
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