You Asked For It: Peanut butter cake with swirled or other chips
ELLEN FOLKMAN | Special to the Times
This peanut butter cake is a lot like pound cake. Use swirled chocolate and peanut butter morsels or a mix of flavored chips.
I recently had a peanut butter cake and would love a recipe. This particular cake was made in a Bundt pan and had chocolate chips in it.
Nancy Shivers, Tampa
Lyn Wood of St. Petersburg responds to Nancy's request for the peanut butter cake. Her cake called for swirled chocolate and peanut butter chips, but I was unable to find them at either Walmart or Publix. Instead of 10 ounces of swirled chips I used 5 ounces of peanut butter chips and 5 ounces of semisweet chips. Milk chocolate chips would be fine, too. Lyn's recipe is reminiscent of a pound cake. A sprinkle of confectioner's sugar is a nice touch, but you could make either a peanut butter or chocolate drizzle instead. This cake is not too sweet, and the peanut butter flavor is subtle. The chips add texture and a nice burst of flavor. There is a lot of cake batter here, so be sure you are using a 12-cup Bundt pan. Anything smaller and you'll be wasting batter and possibly adjusting cooking times. The batter is not stiff, so fold in the chips by hand.
Sally Otto of St. Petersburg would like a recipe for graham flour cake with spices. It was a recipe her grandmother had and she thinks it appeared on the graham flour package.
Renee VanDenHoek of Clearwater would like the recipe for pecan bars from Frida's Bakery in Largo.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or e-mail firstname.lastname@example.org. Include your name, city and phone number.
© 2016 Tampa Bay Times
Peanut Butter Cake
1 cup butter, softened
1 1/2 cups sugar
1 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 (10-ounce) package swirled chocolate and peanut butter morsels
Confectioners' sugar for garnish
Preheat oven to 325 degrees. Spray a 12-cup fluted Bundt pan with nonstick cooking spray and coat with flour.
In a large bowl, beat butter, sugars and peanut butter at medium speed with an electric mixer until fluffy. Add vanilla. Add eggs one at a time, beating well after each addition.
In a medium bowl combine flour, baking powder and salt. Gradually add to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture. Beat just until combined, being careful not to overmix. Stir in chocolate and peanut butter morsels. Spoon batter into prepared pan.
Bake for 75 to 85 minutes, or until a wooden pick inserted into the center comes out clean. Cover top of cake with aluminum foil to prevent excess browning, if necessary. Remove cake to wire rack to cool.
Let cool 10 minutes. Remove from pan and cool completely on wire rack. Garnish with confectioners' sugar or icing drizzle, if desired.
Serves 8 to 10.
Source: Lyn Wood, St. Petersburg