My moms birthday is coming up and i wanna make her favorite cake peanut butter brittle cake any recipes?

Peanut Brittle Cake Recipe





Ingredients


2 Cups Bisquick


1 cup peanut brittle crushed (5oz)


1/4 cup brown sugar


1/4 teaspoon cinnamon


1/4 teaspoon nutmeg


2 tablespoons butter or margarine


2/3 cup buttermilk


1 egg slightly beaten


1 teaspoon vanilla





Combine biscuit mix, brittle, sugar, cinnamon, nutmeg,


Cut in butter


Mix until crumbly


Set aside 2/3 cup mixture


To remaining mixture add buttermilk, egg and vanilla


Mix %26amp; spread in a 9-inch cake pan


Bake in 350 degree oven to 30 - 35 minutesMy moms birthday is coming up and i wanna make her favorite cake peanut butter brittle cake any recipes?
Peanut butter cheesecake with peanut brittle





Make the cheesecake up to two days before serving (it must chill at least four hours).





Servings: Makes12 servings.





IngredientsNonstick vegetable oil spray





2 8-ounce packages cream cheese, room temperature


1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground)


1 cup sugar


3/4 cup sour cream


3 large eggs


2 teaspoons vanilla extract


1 11-ounce package peanut butter chips





1 tablespoon apricot jam, warmed


1 1/2 cups chopped Peanut Brittle PreparationPreheat oven to 325掳F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Line bottom with parchment. Double-wrap outside of pan with heavy-duty aluminum foil.





Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy. Beat in sour cream. Beat in eggs 1 at a time, then vanilla. Stir in peanut butter chips. Transfer batter to prepared pan.





Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan. Bake cake until slightly firm to touch and top appears dry, about 1 hour.





Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)





Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel off parchment. Brush apricot jam over top of cake. Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve.My moms birthday is coming up and i wanna make her favorite cake peanut butter brittle cake any recipes?
Peanut Butter Cake


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1 cup all-purpose flour


1 cup plus 2 tablespoons sugar


3 1/2 teaspoons baking powder


1 teaspoon salt


2 cups graham cracker crumbs


Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)


3/4 cup shortening


1 cup plus 2 tablespoons milk


1 teaspoon vanilla extract


3 eggs





Frosting:


2 cups confectioners' sugar


2 tablespoons cocoa


8 tablespoons (1 stick) butter


1/3 cup heavy cream


1/2 cup peanuts, salted


2 cap-fulls vanilla extract





Preheat oven to 375 degrees F if baking with a metal dish; 325 degrees F if using a glass dish.





Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch by 13-inch pan for 30 to 35 minutes. Do not remove from pan to cool.





For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.
Press crushed bits of peanut brittle on top of the frosted cake for decoration. and there is your PNB brittle cake!!!








Peanut Butter Cake





Cake:


1 cup all-purpose flour


1 cup plus 2 tablespoons sugar


3 1/2 teaspoons baking powder


1 teaspoon salt


2 cups graham cracker crumbs


Peanut butter (at least 1/2 cup; if using more, decrease shortening by an equal amount)


3/4 cup shortening


1 cup plus 2 tablespoons milk


1 teaspoon vanilla extract


3 eggs





Frosting:


2 cups confectioners' sugar


2 tablespoons cocoa


8 tablespoons (1 stick) butter


1/3 cup heavy cream


1/2 cup peanuts, salted


2 cap-fulls vanilla extract





Preheat oven to 375潞F if baking with a metal dish; 325潞F if using a glass dish. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9';x13'; pan for 30 to 35 minutes.





For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.





--Paula Dean
PEANUT BUTTER BRITTLE CAKE





1 (16 1/2 oz.) can ready-to-spread vanilla frosting


1/4 c. peanut butter


1 (1 lb.) angel food loaf cake, halved crosswise


1 c. finely crushed peanut brittle





Combine frosting and peanut butter and beat until smooth. Spread frosting over each cake half. Sprinkle peanut brittle over frosting. Makes about 6 servings.
1 (16 1/2 oz.) can ready-to-spread vanilla frosting


1/4 c. peanut butter


1 (1 lb.) angel food loaf cake, halved crosswise


1 c. finely crushed peanut brittle





Combine frosting and peanut butter and beat until smooth. Spread frosting over each cake half. Sprinkle peanut brittle over frosting. Makes about 6 servings.