Chocolate peanut butter (butter) cake
Receta por Erinn Farmer
Cake
1 Chocolate Cake Mix (I used Duncan Heines Swiss Deluxe, gluten free cake should work too)
1/2 cup coconut oil
1 egg (substitute with applesauce or egg substitute for egg free)
Add milk or water if not moist enough
Chocolate Candy layer
1 bar baking chocolate, cut or processed into chunks*
*Add chocolate chips or alternate candies, such as peanut butter chips if fuller layer desired
Cream Cheese Layer
1 teaspoon salt
1 (8-ounce) package low-fat cream cheese, softened
1 cup Smucker's natural peanut butter
3 eggs (same as above)
1 teaspoon vanilla
1/4 cup coconut oil
2 1/2 cups coconut sugar*
*for the smoother consistency favored by the original recipe, powder in food processor for confectioner's sugar texture, though being able to distinguish the grains of sugar lends it a more Resee's-like texture, especially with a touch more salt. The liquidy batter should really taste like an unbaked Resee's cup (though less sugary and processed).
Chocolate topping
½ cup chocolate chips
1 tablespoon coconut oil
Salt to taste
T. Preparacion → 20 min
T. Cocinado → 50 min
1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
Combine the cake mix, egg and butter and coconut oil together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
Cut/food process your baking chocolate into chunks.
Combine the cream cheese, vanilla and peanut butter together until combined. Add the eggs one at a time and mix them in. Add the butter/coconut oil. When this is all combined together add the sugar, one cup at a time until evenly mixed (for a smoother texture food process the coconut and date sugar so that they have a finer consistency like confectioner's sugar). Spread evenly over the baking chocolate layer.
Bake for about 50 minutes. I used a glass pan and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
Melt the chocolate for 1 minute in the microwave. Add the oil. Stir until combined. Spread over the top of the cream cheese layer. (I did not make the chocolate topping, but it is just a coconut oil substitution of what the original recipe did)
postres, cake, chocolate, coconut oil, peanut butter, healthifying original recipe, butter cake, coconut sugar, healthier dessert, gluten free if desired, dairy free if desired September 13, 2015 21:11
Autor recipesfoodandcooking.com/2014...
A nadie le ha gustado esta receta.
Looks yummy.