Tuesday, May 16, 2006

Peanut Butter Cup Cake

T Jr Birthday cake
Are you a peanut butter and chocolate aficionado? If so, this cake is bound to become an all-time favorite.


1 cup creamy peanut butter
1/2 cup (1 stick) softened butter
2 cups brown sugar, light or dark
2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons Signature Secrets® Culinary Thickener*
1 cup milk
8 regular-size chocolate-peanut butter cups; or 16 mini cups

*Optional, but it prevents the filling from sinking to the bottom of the cake.

In a large bowl, beat together the peanut butter, butter, brown sugar, vanilla, baking powder and salt. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time. Whisk the flour and thickener together. Add 1/3 at a time to the peanut butter mixture, alternately with the milk.

Scoop 2/3 of the batter into a greased tube pan. Place the peanut butter cups on top of the batter. Top with the remaining batter.

Bake the cake in a preheated 350°F oven for 55 to 60 minutes. It should be lightly browned at the edges, and a cake tester inserted into the center should come out clean. Remove the cake from the oven, and allow it to cool in the pan for 25 minutes. Then turn it out onto a serving plate.

Chocolate Glaze

1 cup chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla extract

In a microwave-safe bowl, heat the chocolate chips and cream until the chocolate is soft. Remove from the microwave, and stir until smooth. Reheat briefly, if necessary, to melt all the chips. Stir in the vanilla. Pour the glaze over the cake. Yield: 1 cake, 12 to 16 servings.

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