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Home -> Baked Goods -> Cakes and Tortes
Ingredients (view qty in metric system instead) Cake: 4 large eggs 2 cups sugar 1 tsp. vanilla extract 1 cup milk 2 tbsp. butter 2 cups all purpose flour 1 tsp. baking powder Topping: 1 1/3 cups creamy peanut butter 16 ounces chopped milk chocolate Directions For Cake: Preheat oven to 350 degrees. Butter and flour a jelly roll pan. Beat together eggs, sugar and vanilla in a large bowl until thick and pale, about 3 minutes. Combine milk and butter in a small saucepan. Heat just to a boil. Sift together flour and baking powder in a medium bowl. Beat flour into egg mixture until just combined. Gradually beat in hot milk until combined. Spread batter evenly in the prepared pan. Bake cake 20 to 25 minutes until golden and springy. Transfer cake to a rack and cool completely. For Topping: Place peanut butter in a small saucepan and cook, stirring, over low heat until warm and spreadable. Spread peanut butter over the top of the cooled cake. Refrigerate cake 30 minutes until peanut butter is set. Place the milk chocolate in the top of a double boiler over simmering water. Melt chocolate and stir until smooth. Remove chocolate from over water and cool to room temperature. Pour cooled chocolate over the peanut butter and spread evenly. Cut the cake into squares and refrigerate in the pan until chocolate is set. Serve cake warm or at room temperature. Makes about 2 dozen squares. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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