Recipe: This Weekend Treat Yourself to My Best Ever Peanut Butter Cake!

If you happen to love peanut butter and chocolate, you will be crazy about the cake that I have for you today.  This recipe combines both of those delicious ingredients for one simply incredible cake that has yummy peanut butter flavor reinforced in a  sugar-crumb topping.  Next, you sprinkle a bag of chocolate chips over this topping to crown that unbaked masterpiece before it hits the oven.

One thing that I want to advise is to use level measurements when working with baking powder or baking soda.  Using too much like a heaping teaspoon can result in failure.  The same rule applies for less than a level measurement.  

I do hope you will try this one because it is scrumptious!

My Best Ever Peanut Butter Cake

2-1/4 cups of flour
2 cups of  firmly packed brown sugar (light or dark)
1 cup of peanut butter (crunchy or smooth)
1/2 cup of margarine (not spread)
1 teaspoon of baking powder (leveled)
1/2 teaspoon of baking soda (leveled)
3 large eggs
1 cup of milk
1-1/2 teaspoons of vanilla extract
1 cup of chopped peanuts
1/4 teaspoon of salt
1 bag (12-ounce) of semisweet chocolate chips


Mix  flour,  brown sugar, peanut butter, butter, salt, and 1/2 cup of chopped peanuts to form your crumb topping.  Put aside one cup for the topping.

Next, measure out the milk, eggs, vanilla, peanuts, baking powder, and baking soda and add to the remaining ingredients in your mixing bowl. 

Pour into a greased 9 x 13-inch pan. 

Sprinkle the batter with the one cup of your reserved crumb topping.

Finish this cake by sprinkling over the top with a bag of chocolate chips.

Bake in a 350-degree oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

ENJOY!

Make My Special Orange Cake With Creamy Orange Icing for Added Holiday Cheer!

A piece of My Special Orange Cake With Creamy Orange Icing 

In case you missed it, I launched the South Tex Organics large combo box of citrus review and giveaway.  And as  promised, I wanted to show you how to make use out every delicious aspect of their incredible citrus from fruit to peel.  

This simple recipe that I want to share with you uses both orange and orange peel to create a cake bursting with so much orange flavor unlike any others you may have tasted.  Topped with a creamy white icing that is speckled with finely grated  peel provide the extra measure of sunny orange flavor that compliments this cake to new heights. 

If you don't have a rasper to grate your peel, you could use the fine side of a cheese grater.   Check out  a rasper because this tool grates a finer peel that makes a recipe ooze with more orange flavor than any other gadget to remove that rind.  

lemon and rasper

I just love using my rasper.

Make this fantastic cake and then be sure to buy more South Tex Organics awesome citrus for a great Christmas gift.  Then remember to enter this giveaway for your chance of winning a large combo box of their sweet Rio Star organic grapefruits and Marrs oranges!

My Special Orange Cake With Creamy Orange Icing

My Special Orange Cake

1-1/2 cups of sugar
2 tablespoons of finely grated orange rind ( peel of 2 oranges)
3/4 cup of canola oil
3-1/2 teaspoons of baking powder
1/2 cup of orange juice ( juice of 2 oranges)
3/4 cup of boiling water
3 eggs
1/4 teaspoon of salt
3 cups of flour
1/4 teaspoon of baking soda

To Make the Cake:

All you need to do is sift all your dry ingredients together in your mixing bowl. 
Grate your peel. 

Gather up the eggs, oil, and orange juice and add to the dry ingredients, beating well to mix through with your electric mixer.

Boil the water and then slowly add it to the above mixed ingredients as well before turning out into your greased cake pan approximately 13 x 9 x 2-inch size.

Bake in a 375-degree oven for about 30 minutes or until a toothpick or cake tester inserted in comes out clean.

Cool before topping with icing.


My Creamy Orange Icing:

3 cups of confectioners' sugar
1/4 cup of margarine (not spread)
1/4 cup of milk
2 tablespoons of orange rind

To Make the Icing:

Beat everything together in your mixing bowl until smooth and creamy.


ENJOY!

Recipe: My Special Gold Cake Turns Any Day Into a Joyous Occasion!

Although there are a few more steps than I typically like, I do think the results are worth the tiny bit of extra trouble for this special gold cake that I have for you today.  This recipe is incredibly moist and light for one that is made from all-purpose flour.  You just may be fooled into thinking finer textured cake flour was involved.

This recipe is enough to make a triple layer cake with pans of nine-inch size or a big sheet cake.  Frost with your favorite icing or do try my recipe for whipped cream like Special Occasion Bakery Frosting.  In place of Virgin Coconut Oil, you can substitute shortening for equally delectable results.  

So I share this small joy with you and hope you give my recipe a try one day.  Honestly, I know you will love it!

My Special Gold Cake

1-1/2 cups of granulated sugar
1 cup of confectioners' sugar
1 cup of shortening
5 eggs, separated 
3 cups of flour
3 teaspoons of baking powder
1/2 teaspoon of salt (for the cake batter)
1/4 teaspoon of salt (for beating with the egg whites)
1-1/4 cups of milk
1 teaspoon of vanilla


Make sure your eggs are at room temperature. This trick will make the task of separating the yolks from the whites easier.

Sift the two varieties of sugar together in a large mixing bowl.

Cream the sifted sugars with the shortening thoroughly.

After separating your eggs into two mixing bowls, add the yolks to the creamed mixture and beat well. 

Beat your egg whites with 1/4 teaspoon of salt until stiff peaks form.  The salt does help firm it much better. 

Sift together the flour, baking powder, and salt and slowly alternate the dry with your milk and vanilla to the creamed mixture, until you exhaust those ingredients.

Now fold in your stiffly beaten egg whites into your batter.

Pour into three greased and lined with wax paper or simply floured 9-inch cake pans.  Bake in a 350-degree oven for about 35-40 minutes.  Test with a toothpick inserted and if it comes out clean, then it is done.

This also makes a big sheet cake about 11" x 3/4" x 7-1/2".  Just remember, you may need to keep size pan in slightly a few more minutes, depending on your oven.