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Chocolate Peanut Butter Dump Cake

Discussion in 'Recipes and Tips' started by cochef, Aug 30, 2009.

  1. cochef

    cochef Senior Member Gold Member

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    Can someone tell me if you turn this cake out onto a platter like we do with the Rice Cooker cakes or just serve it out of the DCB :confused: Sounds yummy and I would like to try it at home first.
     
    Aug 30, 2009
    #1
  2. Humble Beginnings

    Humble Beginnings Veteran Member

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    Made it last night for the family. I kept it in the DCB and scooped it out. It doesn't look too pretty so I would suggest dusting it with confection sugar if you are looking to serve at a party. It is the easiest cake I've ever made. My BF said and I quote "it's like heaven in a bowl" It's awesome!
     
  3. Melissa78

    Melissa78 Senior Member Gold Member

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    What kind of choc cake did you use? Brand of PB? I made it two nights ago and I found it to be very dry and disappointing since I am a Choc PB addict. Hoping to make it a diff way and have it be better. Thanks.
     
    Aug 30, 2009
    #3
  4. Humble Beginnings

    Humble Beginnings Veteran Member

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    I used a standard box of devils food cake by pillsbury and the skippy creamy peanut butter plus the can of frosting by pillsbury too. It came out moist I did not microwave with the lid on either.
     
  5. ChefBeckyD

    ChefBeckyD Legacy Member Gold Member

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    I've used just about every brand of cake mix.

    I use a Chocolate Fudge Cake Mix (dark chocolate) and Chocolate Fudge Frosting, with Jif Crunchy PB.
     
    Aug 30, 2009
    #5
  6. ChefGwendolyn

    ChefGwendolyn Regular Member Gold Member

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    Sounds oh so yummy!!!!

    I am going to have to try this one soon!
     
    Aug 30, 2009
    #6
  7. quiverfull7

    quiverfull7 Legacy Member Gold Member

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    I'm thinking this recipe was posted and I missed it? I looked in files and I did a search. Can anyone tell me the link to this recipe? Thanks!
     
    Aug 30, 2009
    #7
  8. ChefBeckyD

    ChefBeckyD Legacy Member Gold Member

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    Di - I posted it in a thread, but don't remember which one. :blushing:

    It's very simple though -

    Chocolate Cake mix, mixed up according to the package directions

    Pour this in the DCB,

    Using the Med. Scoop, dollop a can of chocolate frosting all over the top of the cake, and then dollop a cup of peanut butter over the top.

    Put it in the microwave uncovered and cook for 11-12 minutes.
     
    Aug 30, 2009
    #8
  9. quiverfull7

    quiverfull7 Legacy Member Gold Member

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    Crawl in with a fork and eat your way out I assume? :) YUM!!!!!!

    Thanks so much!
     
    Aug 30, 2009
    #9
  10. quiverfull7

    quiverfull7 Legacy Member Gold Member

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    I guess we could do this in the fluted pan as well right?
     
    Aug 30, 2009
    #10
  11. janezapchef

    janezapchef Senior Member Gold Member

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    Do you serve this with ice cream or just by itself?
     
    Aug 30, 2009
    #11
  12. Melissa78

    Melissa78 Senior Member Gold Member

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    I used Duncan Hines Devils Food with DH choc frosting and Jiff PB - I'm wondering if my microwave overcooked it... Maybe next time I'll watch it instead of leaving it and check it around 9-10min.
     
    Aug 30, 2009
    #12
  13. ChefBeckyD

    ChefBeckyD Legacy Member Gold Member

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    I guess so - but I'd rather show the versatility of the DCB!
     
    Aug 30, 2009
    #13
  14. pc_jessica

    pc_jessica Veteran Member

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    anyone know if this can go in the oven and how long of a cooktime?? my micro is too small for the DCB...i would love to try this before i use it at shows though! thanks
     
    Aug 30, 2009
    #14
  15. quiverfull7

    quiverfull7 Legacy Member Gold Member

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    I agree, but sometimes when it's stoneware month, and the host has lots of positive RSVP's and good to great outside orders before I arrive, I'll do the tenderloin in the DCB, a cake in the fluted pan and a quick main dish in the cookware... NOT NOT NOT on a regular basis mind you, just in special, hard working host cases and I make that clear during the demo. I'll give this a whirl in my dcb just as soon as I can get a choc cake mix! Thanks again
     
    Aug 30, 2009
    #15
  16. babywings76

    babywings76 Legacy Member Gold Member

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    Is it better to grease the DCB first? Mine has been used lots in the microwave, but I don't know if it's really "seasoned" yet.
     
    Aug 31, 2009
    #16
  17. Shell Northway

    Shell Northway Advanced Member

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    OMG, My mouth is soooo drooling. What a bonus to do at a show!! Thank you. I think I just figured out after school snack!!
     
  18. babywings76

    babywings76 Legacy Member Gold Member

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    I just made this tonight. I think next time I make it, I'm going to cook it 12 minutes and let it sit for 20 min. and then invert it onto a platter or into the rectangular baker. That's the way I do the other lava cakes in the DCB and they turn out pretty good, so I think this one would go well like that. That way the gooey stuff gets to drizzle down and get absorbed into the top (now bottom) of the cake. Tonight, I also used half Jif Creamy and half Crunchy PB, but think that next time I'll just use creamy. The chunky PB dried up in clumps. The creamy PB sections were more heavenly. ;) Definitely need a glass of milk.
     
    Sep 3, 2009
    #18
  19. etteluap70PC

    etteluap70PC Legacy Member Gold Member

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    Help!!! Is this how you do it for the rice cooker as well?

     
    Sep 14, 2009
    #19
  20. PamperedSD

    PamperedSD Advanced Member

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    I can't not wait to make this! I'm new and have my second cluster meeting tonight and plan to make this and take with me. THANKS :D
     
    Sep 14, 2009
    #20
  21. babywings76

    babywings76 Legacy Member Gold Member

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    So I just made this again last night. Note to self: don't use the lid while cooking next time...oozes over...big mess.

    But, it tasted great and cooked well at 12 minutes. I let it sit uncovered for about 15/20 minutes, then turned it out on a platter. Chocolate and PB just oozed and drizzled all over it. Looked pretty good. Down side is finding something to cover it...foil just would stick to the whole thing, I'd have to use toothpicks. So the plus side of just keeping it in the baker is that it's contained well and can use the lid. But if you plan to serve it and the whole thing pretty much get eaten, just know you can turn it out on a platter and it works. (I greased my DCB before pouring the batter in, just in case)
     
    Sep 14, 2009
    #21
  22. PamperedSD

    PamperedSD Advanced Member

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    Thanks Amanda - what did you grease it with? I've made a dump cake but never thought about turning it out on a platter.
     
    Sep 14, 2009
    #22
  23. babywings76

    babywings76 Legacy Member Gold Member

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    You're welcome! :) The first time, I just brushed it w/ a little oil. The second time, I used a little Crisco. No matter what though, due to all the gooey stuff that ends up on the bottom, you'll have some of that in the bottom of the baker, so I just scooped it up and spread it on top of the cake. It sure is yummy and very moist! :D
     
    Sep 14, 2009
    #23
  24. Rosechef

    Rosechef Regular Member

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    I haven't gotten my dcb yet. I just started in August....missed my 1250 by like two days, so I didn't get the two free stones, which I just want to cry about. BUT I have a show on Friday where there are going to be about 20 ladies. I was thinking about making it. I have the deep dish baker....do you think this would work in there?

    What about making the chocolate cherry skillet cake? Anyone make this in the microwave with the deep dish baker? What would the time be for it?
     
    Sep 15, 2009
    #24
  25. PamperedSD

    PamperedSD Advanced Member

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    I made this last night with the lid off and it came out perfect. Everyone at my cluster meeting loved it – and I even won the drawing for bringing a recipe!

    I think you could use the baker but since its only 8 cups v. 12 ½ you would need to use less cake mix and adjust the time. Otherwise I think it would come out just as yummy!
     
    Sep 15, 2009
    #25
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