Peanut Butter Cake (Microwave)

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READY IN: 40mins
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
  • Stir in vanilla.
  • Add the eggs, one at a time,.
  • beating well after each.
  • Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  • Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
  • Spoon batter into pans.
  • Cut through batter with a knife to remove the air bubbles.
  • Place 1 pan in microwave oven or an inverted saucer.
  • 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.
  • Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
  • Remove from oven and place on a sheet of aluminum foil.
  • Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
  • Repeat with remaining layer.
  • Spread Chocolate Frosting between layers and on top and sides of.
  • cake.
  • Sprinkle peanuts over top.
  • Yield: one 2-layer cake.
  • 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.
  • Stir in remaining ingredients; let stand 10 minutes.
  • Beat with a wooden spoon until of spreading constistency.
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