Peanutty Chocolate Cake: Tips and Reviews from Other Bakers

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Discussion Overview

This thread centers around the Peanutty Chocolate Cake, with participants sharing their experiences, tips, and questions regarding the recipe and its preparation methods. Discussions include the cake's texture, potential modifications, and personal anecdotes related to baking it.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant finds the cake to be dense and dry, suggesting the addition of another egg or oil for moisture.
  • Another participant, identifying as a consultant, expresses enthusiasm for the cake, noting its popularity and taste when made with peanut butter cups.
  • Several users inquire about using a regular cake batter instead of the sour cream method, with some expressing curiosity about the resulting texture.
  • One participant mentions a positive experience with a similar cake that used eggs and oil, questioning why those ingredients couldn't be used for this recipe.
  • Another participant suggests adding applesauce to improve moisture, sharing their personal practice with other recipes.
  • Concerns are raised about how modifications, like adding applesauce, might affect cooking time and the cake's doneness.

Areas of Agreement / Disagreement

Views differ on the cake's texture and the best method for preparation, with no clear consensus on the effectiveness of modifications suggested.

Contextual Notes

Participants share personal experiences and preferences regarding the Peanutty Chocolate Cake, with some referencing specific ingredients and methods from the recipe.

Who May Find This Useful

Consultants interested in baking variations or those looking for community insights on the Peanutty Chocolate Cake may find this discussion relevant.

dannyzmom
dannyzmom
Gold Member
Messages
9,271
Has anyone made this?
I find it to be very dense and a bit dry. Think I could add another egg...or maybe oil would moisten it up? Has anyone tried it making the cake batter the regular way (rather than the sour cream way)?
 
If it's the one that uses peanut butter cups, the fluted stone and goes in the microwave then YES! It is amazing and will sell tons of stones for you! IT IS SOOOO GOOD!!
 
  • Thread starter
  • #3
Chefgirl2 said:
If it's the one that uses peanut butter cups, the fluted stone and goes in the microwave then YES! It is amazing and will sell tons of stones for you! IT IS SOOOO GOOD!!
Click to expand...

So you're saying you can make it with regular batter (ie: mix, eggs, oil and water) instead of the sour cream batter?
 
  • Thread starter
  • #4
anyone? Bueller? Bueller?
 
Sorry, can't help:) Which book is this in? I've made the peanutty crunch cake in the dessert book; & it calls for the eggs & oil. And it's yum-o! I wouldn't know why you couldn't use those ingredients for the cake you're wanting...
 
  • Thread starter
  • #6
This cake is from an old SBRC. Here it is:

Peanutty Chocolate Cake
This decadent cake is a cinch to assemble and bakes up in a flash in the microwave oven.

1 package (18.25 ounces) devil’s food cake mix
1 container (16 ounces) sour cream
3 eggs
9 peanut butter cup candies (0.6 ounces each)
½ cup peanut butter
½ cup (3 ounces) semi-sweet chocolate morsels
1 teaspoon vegetable oil
2 tablespoons peanuts, chopped

1. Lightly spray Stoneware Fluted Pan with vegetable oil using Kitchen Spritzer or brush with vegetable oil using Pastry Brush.

2. Place cake mix in Classic Batter Bowl. In Small Batter Bowl, combine sour cream and eggs; whisk until smooth using Stainless Steel Whisk. Add sour cream mixture to cake mix; mix until smooth using Mix 'N Scraper. Using Large Scoop, place 12 scoops of batter into bottom of pan; spread evenly. Arrange peanut butter cup candies in a circular pattern over batter. Top with remaining batter, spreading evenly.

3. Microwave cake on HIGH 11-14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Remove to Cooling Rack; let stand 10 minutes. Loosen cake from sides of pan. Carefully invert cake onto Round Platter.

4. Place peanut butter in Small Micro-Cooker®. Microwave on HIGH 30 seconds or until melted; stir until smooth using Skinny Scraper. Pour peanut butter evenly over top of cake, allowing it to drip down sides.

5. Place chocolate morsels and oil in same micro-cooker. Microwave on HIGH 20-40 seconds or until melted and smooth. Drizzle chocolate evenly over peanut butter topping. Coarsely chop peanuts using Food Chopper; sprinkle over top of cake. Slice and serve using Slice 'N Serve®.

Yield: 12 servings or 20 sample servings

Nutrients per serving: Calories 450, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 115 mg, Carbohydrate 45 g, Protein 10 g, Sodium 500 mg, Fiber 2 g

Cook’s Tips: To easily drizzle chocolate, place a small resealable plastic food storage bag inside Measure-All® Cup. Pour melted chocolate into corner of bag. Twist top of bag; secure with Twixit! Clip. Using Paring Knife, cut a small tip off corner of bag to allow the chocolate to flow through.

To bake in a conventional oven, preheat oven to 350ºF. Bake 40-45 minutes or until cake tester inserted near center comes out clean.
If using a microwave oven without a built-in turntable, rotate cake after 6 minutes of cooking.


©The Pampered Chef, Ltd., 2001
 
Thanks so much Carolyn:) I might have that SB, but thanks for posting it; two of my favorite combos are PB & chocolate:D I'll definately make this soon!
 
  • Thread starter
  • #8
So does anyone know if it can be made using the regualr (like the direction son the box) cake batter so that it's less dry and dense?
 
You might want to add a small applesauce to it to keep it from being dry - you know those individual packs that come in 6? I do that with a lot of foods that seem dry the 1st time around.
 
Would adding applesauce affect the cooking time? I am terrified that it won't be fully cooked because I had a horrible experience with the rice cooker cake not being done!
 
  • Thread starter
  • #11
Has anyone attempted to change this recipe?
 

Frequently Asked Questions

What are some tips for baking the perfect Peanutty Chocolate Cake?

To achieve the best results with your Peanutty Chocolate Cake, ensure that all your ingredients are at room temperature before mixing. This helps in creating a smoother batter. Additionally, be careful not to overmix once you combine the wet and dry ingredients, as this can lead to a denser cake. Using high-quality cocoa powder and fresh ingredients will also enhance the flavor.

How can I make the Peanutty Chocolate Cake more moist?

To make your Peanutty Chocolate Cake more moist, consider adding an extra egg or incorporating a bit of sour cream or yogurt into the batter. You can also brush the cake layers with a simple syrup after baking, which adds moisture without altering the flavor significantly.

What are some common mistakes to avoid when making this cake?

Common mistakes include not measuring ingredients accurately, which can affect the cake's texture and flavor. Another mistake is opening the oven door too early, which can cause the cake to sink. Lastly, make sure to properly grease and flour your baking pans to prevent sticking.

Can I substitute ingredients in the Peanutty Chocolate Cake recipe?

Yes, you can substitute ingredients based on dietary preferences or availability. For example, you can use almond flour instead of all-purpose flour for a gluten-free version, or replace granulated sugar with coconut sugar for a healthier option. Just be mindful that substitutions may alter the texture and flavor slightly.

What do other bakers say about the flavor of the Peanutty Chocolate Cake?

Many bakers rave about the rich chocolate flavor combined with the nutty undertones from the peanuts. Reviewers often mention that the cake is not overly sweet, which balances well with the chocolate. The addition of peanut butter frosting or a drizzle of chocolate ganache is frequently recommended to enhance the overall taste experience.

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