Indulge in a Delicious Peanut Butter Lava Cake Recipe

[byrd1956]

After letting the icing soak in, do you flip the cake onto a plate for the lava effect?

 

[jendill]

I don't. With the rice cooker, I flip the cake and let the icing drip down the sides. In the DCB I just put the icing on top and serve. The lava cake is too messy for me =) The dripping down the side is much better in my opinion =)

 

[DebPC]

I use the whole can of frosting and scoop it out with the med. scoop as mentioned above. Then I use the small scoop to scoop the peanut butter out of the jar. I prepare the whole thing while they're going around for introductions. I'm bringing it back for my pre Valentines Day shows.

 

[pamperedlinda]

I use the whole can of frosting and scoop it out with the med. scoop as mentioned above. Then I use the small scoop to scoop the peanut butter out of the jar. I prepare the whole thing while they're going around for introductions. I'm bringing it back for my pre Valentines Day shows.

How much PB do you use Deb?

 

[DebPC]

About a cup and it must be the creamy.

 

[pamperedlinda]

About a cup and it must be the creamy.

thanks! My fave micro cake is the Peanutty Chocolate Cake that you make in the Fluted Stone (the one with the Resses Cups inside....so good!) I bet this one will be just about as good!

 

[babywings76]

thanks! My fave micro cake is the Peanutty Chocolate Cake that you make in the Fluted Stone (the one with the Resses Cups inside....so good!) I bet this one will be just about as good!

Details, PLEASE! :love:

 

[Ginger428]

Details, PLEASE! :love:

Here you go Amanda....

PEANUTTY CHOCOLATE CAKE


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

Lightly spray Stoneware Fluted Pan with vegetable oil using Kitchen Spritzer or brush with vegetable oil using Pastry Brush. 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. 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 Stackable Cooling Rack; let stand 10 minutes Loosen cake from sides of pan. Carefully invert cake onto Round Platter. 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. 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


Note: If using a microwave oven without a built-in turntable, rotate cake after 6 minutes of cooking.


TIP: To bake in a conventional oven, preheat oven to 350°F. Bake 40-45 minutes or until cake tester inserted near center comes out clean.

 

[MaryannNic]

I'm thinking of making this today for a ladies pot-luck. I only have the RCB. Would I just half the recipe and cooking time?