Tuesday, July 27, 2010

Microwave Chocolate Peanut Butter Cake

Super easy cake, BUT...it did not cook pefectly. Nex time, I would lower the power level and cook longer. When at 100% power, it was overdone on edges and still gooey in the middle. I've heard using the bundt mold works better in microwave but not to fill it all the way. It was a great idea though and good recipe!

1 box of Devil food cake mix
16 oz sour cream
3 eggs
10 full size Reese's peanut butter cups (I used the mini ones and cut in half)

Whisk cake mix with sour cream and eggs. Do not use electric mixer, it puts too much air into cake. Pour 1/2 of batter into bottom of flower mold. chop up peanut butter cups and put them on top of cake mix. Add the rest of the cake mix. Bake 10 minutes in microwave and check to see if it is done. If not, microwave at 30 sec intervals.

Icing: melt chocolate chips and use pastry bag to ice cake. Melt peanut butter and powdered sugar. Use pastry bag to ice with the peanut butter mixture. (I just did the peanut butter mixture)
From Demarle at Home's "Cooking Across America"

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