Peanut Butter Cup Cake and Desserts in Jars

When I was about ten years old, I received a gift of a jar of cookie mix.  The idea was that it contained all the dry ingredients to whip up a batch of cookies (just add eggs and butter), but I ended up eating the mix myself (some things never change!)  So when the amazing Harvard Common Press sent me a copy of Desserts in Jars, I was really exciting – I assumed it would be a collection of cookie mix recipes.  I was surprised to find that, in addition to cookie mixes, there were several recipes for amazingly lovely and creative desserts to be served in jars.  There’s a wide variety of the desserts – everything from vanilla cupcakes to fried ice cream to Indian rice pudding.

One thing I was a bit concerned about was the wide variety in jars that are used – various sizes and shapes – so I decided that I’d do my own test to see if the recipes were easily adaptable if you didn’t have the right jars – and I have to be honest, I was pretty happy with the results!

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Peanut Butter Cup Cake (adapted from Desserts in Jars)

Ingredients (cake)

2 large eggs

1 cup vegetable oil

3/4 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cup granulated sugar

2 cups plain flour

3/4 cups cocoa powder

1 teaspoon baking power

1 1/2 teaspoon bicarbonate of soda

3/4 cup coffee

Ingredients (peanut butter filling)

3/4 cups smooth peanut butter

1 1/2 cups icing sugar

Ingredients (chocolate topping)

6 ounces of chocolate

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Mix together eggs, oil, buttermilk and vanilla in a mixing bowl.

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Sift in the dry ingredients (plain flour, cocoa powder, bicarbonate of soda and baking powder).

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Mix in coffee.

DSC_0324Line a medium cake pan (I greased it, but baking paper would work as well).  Pour batter into cake pan.  Using a mixer, mix creamy peanut butter and slowly add in powdered sugar.

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You have two choices here.  You can either make several peanut butter balls to place in the cake or you can (as I did) hammer the easily moulded peanut butter layer into a long, thin layer to slip into the cake.

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Bake the cake at 170C for about 25 to 30 minutes (or until you can stick a knife into it and it comes out clean.)  Let the cake cool completely.  Next, melt the 6 ounces of chocolate.  I use my amazing, wonderful (I can’t express my love enough!) Wilton Chocolate Pro Electric Chocolate Melter, but you can use a double boiler (but seriously? Look into getting one of these.  It’s amazing.)

DSC_0334Spread evenly over the cake.

DSC_0336The final texture will be a bit like diving into a peanut butter cup – a thick chocolate layer on top with some peanut butter cake underneath.  It was quite a big success, which would lead me to say that this book is worthwhile, even if you’re not willing to invest in a complete and varied set of jars.

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The Harvard Common Press provided me with a free copy of Desserts in Jars, but all opinions are my own.

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2 comments

  1. Oooo this looks amazing, would definitely quench my thirst/love for PB

  2. […] cake pan sets which make different shapes in the centre of cakes (and they also had my much beloved chocolate melter – snap that […]

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