Peanut Butter Cake — complete with a surprise inside ((oh, and it’s in a jar))

This cake recipe is anoth­er twist on my favorite White Almond Sheet Cake ((aka White Texas Sheet Cake)). I have made sev­er­al ver­sions of this recipe over the last few years, and truth­ful­ly each one is as good as the next. There is some­thing about stove top cake bat­ter and stove top but­ter­cream. They just nev­er will dis­ap­point. Well, that is IF you don’t leave out a key ingre­di­ent.

I have been known to leave out sour cream more times than I like to admit — and adding to my dis­tress, it has been wit­nessed by those I am try­ing to teach… also more than once. EEK. With­out going into all of the MESSY details, let me just empha­size, don’t for­get the sour cream. Espe­cial­ly don’t remem­ber it one minute into the bak­ing time, decide the cake hasn’t real­ly start­ed bak­ing and then attempt to pour the bat­ter off of the HOT pan, back into the mix­ing bowl, leav­ing half of the bat­ter on the counter, floor and oven mitt. It will not work out very well.

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Okay, true con­fes­sions are over; mov­ing on to peanut but­ter.

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This recipe starts out just like all of the yum­my ver­sions that pre­cede it. With the excep­tion of one added ingre­di­ent :: peanut but­ter. I think it is impor­tant to use the all nat­ur­al peanut but­ter for con­sis­ten­cy in dupli­cat­ing this recipe.
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To start off, sim­ply add ½ cup of peanut but­ter to the but­ter & water.

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Once the mix­ture comes to a boil, add sug­ar — stir­ring until it is dis­solved and then remove the pot from the flame.

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Add the flour, salt & bak­ing soda mix­ture & beat­en eggs in thirds (alter­nat­ing); stir­ring between each addi­tion. AND don’t for­get the SOUR CREAM ((eek)).

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Using a ½ cup dis­penser, place bat­ter into 24 pre­pared 4 oz jars.

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Place the jars on a lined bak­ing sheet and bake at 350° for 15–17 min­utes. The 2 minute vari­a­tion in bak­ing time is the dif­fer­ence between a “firm in the mid­dle” cake vers­es a “gooey cen­tered cake”. I don’t think you can go wrong with either!

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The above jars were baked for 15 min­utes & as they cooled, the cen­ter sunk in a bit cre­at­ing the most use­ful “pock­et”.

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These jar cakes baked for 17 min­utes — the result is a moist, dense cake. Still per­fect for scoop­ing out of the jar and straight into your mouth AFTER top­ping with peanut but­ter but­ter­cream. Speak­ing of but­ter­cream…

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This but­ter­cream needs ½ cup of peanut but­ter, milk ((or cream)) and a reduc­tion in the amount of but­ter called for in the orig­i­nal recipe.

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Once those ingre­di­ents come to a low boil, stir in pow­dered sug­ar ((and addi­tion­al milk if need­ed to reach the desired con­sis­ten­cy)).

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Once the warm but­ter­cream is ready, you have a deci­sion to make — “to fill or not to fill”.

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Two cups of milk choco­late chips and 2–3 tea­spoons of coconut oil, melt­ed will cre­ate the most deli­cious fill­ing — that is if your cups of cake formed a pock­et while cool­ing. If you didn’t get a pock­et, don’t despair! Sim­ply pour the choco­late atop the but­ter­cream!

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Or, if you are like me — put a lit­tle scoop of choco­late in the pock­et and a spoon­ful on top. Can you real­ly have too much choco­late when it comes to peanut but­ter cake?! And, don’t go wor­ry­ing about calo­ries and fat, these lit­tle 4 oz babies have built in por­tion con­trol. (Let’s not dis­cuss that you have 24 of them on your hands)

After the 24 jars of cake were made, I had enough bat­ter and but­ter­cream left­over to make a dinette-sized cake (9“x7”) that we enjoyed as an after din­ner treat. The jars were sealed up with lids and saved for Brody’s 12th birth­day par­ty. They trav­eled per­fect­ly and were a great addi­tion to our out­door cel­e­bra­tion. All that was need­ed was a spoon and a few gal­lons of milk. ((I for­got the milk — and ooh how this cake needs to be washed down with a nice cold glass of milk. I won’t for­get it next time!!))

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Peanut But­ter Cake in a Jar
Serves 30
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Cake
  1. 1 c salt­ed but­ter (2 sticks)
  2. ½ c nat­ur­al peanut but­ter
  3. 1 ½ c water
  4. 3 c sug­ar
  5. 3 c flour
  6. 1 ½ t bak­ing soda
  7. 1 ½ t kosher salt
  8. 2 t vanil­la
  9. ¾ c sour cream
  10. 3 eggs, beat­en
But­ter­cream
  1. 3 T salt­ed but­ter
  2. ½ c cream
  3. 1 t kosher salt
  4. ½ c peanut but­ter
  5. 1 t vanil­la
  6. 4 ½ c pow­dered sug­ar
  7. ½ c milk
Choco­late Sauce
  1. 2 c milk choco­late chips
  2. 2–3 t coconut oil
Instruc­tions
  1. Pre­heat oven to 350°. Spray 28–30 4 oz. jars with non­stick cook­ing spray & place on 2 parch­ment lined bak­ing sheets.
  2. In a medi­um saucepan over medi­um-high flame, bring but­ter, peanut but­ter & water to a low boil. Stir fre­quent­ly. Once the mix­ture is com­bined and boil­ing, add sug­ar, stir­ring until dis­solved and then remove from flame.
  3. Com­bine flour, bak­ing pow­der & salt in a medi­um mix­ing bowl. Add flour & whisked egg to the water peanut butter/sugar mix­ture in thirds, alter­nat­ing between the 2 and stir­ring to incor­po­rate. Add vanil­la & sour cream, stir­ring again to com­bine.
  4. Using a ½ c scoop, place approx­i­mate­ly 1 scoop into each jar. I found fill­ing to the first thread (bot­tom-most) of the glass jar is just the right amount of fill­ing. Bake, in the pre­heat­ed oven, for 15–17 min­utes depend­ing on desired done­ness. I pre­ferred 15 min­utes, which leaves a lit­tle “peanut but­ter cake” goo in the cen­ter.
  5. While the cakes are bak­ing, pre­pare the but­ter­cream by com­bin­ing but­ter, cream, salt & peanut but­ter in a medi­um saucepan over medi­um-high flame. Once the mix­ture comes to a boil, remove from flame, add vanil­la, pow­dered sug­ar & addi­tion­al milk (incre­men­tal­ly), stir­ring until the desired con­sis­ten­cy is reached.
  6. Once cakes are done bak­ing, remove them from the oven and allow to cool for 10–15 min­utes while fin­ish­ing up the but­ter­cream and mak­ing the choco­late sauce.
  7. To make the choco­late sauce, com­bine chips and coconut oil in a medi­um glass (microwav­able) mix­ing bowl. Microwave for 30 sec­onds on HIGH, stir and con­tin­ue microwav­ing for 15 sec­onds and stir­ring in-between until the choco­late is melt­ed.
  8. Spoon one tea­spoon of choco­late sauce into the pock­et (or hole) of each cake, then top with peanut but­ter but­ter­cream. if you have extra choco­late sauce (like I did), spoon anoth­er small scoop of sauce over the warm but­ter­cream.
  9. Allow to cool for 15 addi­tion­al min­utes before cov­er­ing with the lid or serve imme­di­ate­ly. Can be stored up to a week in the fridge before serv­ing if cov­ered with a lid.
  10. makes 30 4 oz cakes.
Food for a Year: https://foodforayear.com/

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