You are here: Seasoned Cooking » All Issues » February 2005 Issue » This Article » Page 3
 
February 2005 Issue
'Tis the Season
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Innkeeper Recipes and Cookbooks

Brought to you by Bed & Breakfast Inns ONLINE, this neat site provides some same fare of the B & B Inns of America. If you like what you see, you c...

Crosstrainer Fitness & Nutrition

Get fit the way you see fit by turning your pc into a personal trainer. Crosstrainer Community Website includes News Articles & Fit Tips. Meet ot...

Aalinda.com Online Warehouse

Stainless steel and surgical steel cookware, juicers, steamers, etc. Buy a selection of quality housewares, or shop our many other product categor...

Connie Q Cooking

Collection of great recipes and links

Tuscany Customized: Tuscany Tour with Tuscany C...

Customized Tour in Tuscany Italy. Culinary cooking classes and Hotel accommodation in Tuscany!
 

Peanutty Chocolate Cake

Another offering from Victoria Smith features the smoothness of chocolate and the crunch of peanuts in a delightful cake. Layering the ingredients makes for an interesting texture and a pretty slice.
  • 1 (18 oz.) pkg. yellow cake mix
  • 1/2 c. creamy peanut butter
  • 4 eggs
  • 1/4 c. water
  • 1/3 c. vegetable oil
  • 1 c. chopped unsalted peanuts, divided
  • 1 c. chocolate chips, divided
Combine the cake mix, peanut butter, eggs, water, and oil in a large bowl. Beat on medium speed of a blender for 3 minutes. Pour one-third of the batter into a 12-cup microproof bundt pan.

Sprinkle 1/3 cup each of the peanuts and chocolate chips over the batter. Carefully pour another one-third of the batter over the peanuts and chocolate chips. Sprinkle another 1/3 cup each of the peanuts and chocolate chips over the batter. Repeat with the remaining batter, peanuts and chocolate chips. Microwave at the medium-high setting for 15-16 minutes.

Let the cake stand for 10 minutes before inventing onto a serving platter. Spoon warm Caramel Glaze (recipe below) over the cake and let it cool completely.

  • Yields: 8-10 servings
  • Preparation Time: 20 minutes
 

 

Caramel Glaze

This warm glaze is delightful when spooned over a rich bundt cake. Make sure you pour it while it's still warm ... or you'll be reheating it!
  • 2 T. butter
  • 3/4 c. firmly packed brown sugar
  • 1 tsp. cornstarch
  • 1/8 tsp. salt
  • 1/4 c. milk
  • 1 tsp. vanilla extract
Place the butter in 4-cup glass measure and microwave at the highest setting for 1 minute. Stir in the brown sugar, cornstarch, and salt. Gradually add the milk, stirring to blend. Microwave the mixture at the highest setting for 2 1/2 minutes. Stir in the vanilla extract and spoon over a cake while the glaze is still warm.
  • Yields: about 1 1/4 cups
  • Preparation Time: 5 minutes
 

Happy Valentine's Day!

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.