PEANUT BUTTER CRUNCH CAKE
Source of Recipe
CAKE DOCTOR
List of Ingredients
CAKE:
VEGETABLE OIL SPRAY FOR MISTING THE PAN
1 PACKAGE PLAIN YELLOW CAKE MIX
1 1/3 CUPS WATER
1/3 C. CRUNCHY PEANUT BUTTER
1/3 CUP VEGETABLE OIL
3 EGGS
TOPPING:
2/3 C. LIGHT BROWN SUGAR
1/4 C. HEAVY WHIPPING CREAM OR EVAPORATED MILK
1/4 CUP CRUNCHY PEANUT BUTTER
4 TBS (1/2 STICK) BUTTER, AT ROOM TEMP.
1 CUP CHOPPED DRY ROASTED PEANUTS.
Recipe
1. PALACE THE RACK IN THE CENTER OF THE OVEN AND PREHEAT THE OVEN TO 350 DEGREES. LIGHTLY MIST A 13X9 IN BAKING PAN WITH VEG. OIL SPRAY, DUST WITH FLOUR AND SHAKE OFF EXCESS.
2. PLACE THE CKE MIX,WATER,PEANUT BUTTER,OIL AND EGGS IN A LARGE MIXING BOWL. BLEND WITH A MIXER ON LOW SPEED FOR 30 SE. STOP AND SCRAPE DOWN SIDES. INCREASE THE MIXER SPEED TO MEDIUM AND BEAT 2 MINTUES LONG, SCRAPING THE SIDES AS NEEDED. POUR THE BATTER INTO THE PREPARED PAN, SMOOTHING THE TOP.
3.BAKE THE CAKE UNTIL IT SPRINGS BACK WHEN LIGHTLY PRESSED. 32 TO 37 MINUTES. REMOVE THE PAN FROM THE OVEN AND PLACE IT ON A WIRE RACK TO COOL SLIGHTLY.
4. PREHEAT THE BROILER.IF YOUR BROILER HAS A HEAT RANGE,PREHEAT TO MEDIUM. IF YOUR BROILER IS IN YOUR OVEN, PLACE A RACK ONE DOWN FROM THE TOP POSTION.
5. PREPARE THE TOPPING. PLACE THE BROWN SUGAR,CREAM,PEANUT BUTTER, AND BUTTER IN A MEDIUM MIXING BOWL BLEND WITH AN ELECTRIC MIXER ON LOW SPEED UNTIL JUST COMBINED, 30 SEC. SPREAD THE TOPPING OVER THE HOT CAKE WITH A LONG METAL SPATULA.
6. PLACE THE CAKE UNDER THE BROILER AND BROIL UNTIL THE TOPPING IS BUBBLY AND BROWNED, 45 SEC. TO 1 MINUTE. DO NOT OVER COOK. REMOVE THE PAN FROM THE OVEN TO A RACK TO COOL. SPRINKLE THE CHOPPED PEANUTS OVER THE CAKE. LET THE CAKE REST FOR 10 MINUTES, THEN SLICE AND SERVE.
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