The most recent dessert was a Pampered Chef recipe... with A. Russ Original twist...
Here's the altered recipe...
Peanutty Crunch Cake
For the cake you'll need:
2/3 cup of all-purpose flour
1/3 cup brown sugar (light) packed
1/2 cup Better'n Peanut Butter (it's WAY better than peanut butter!)
1/3 dry roasted peanuts (chopped)
1 Package (18.25 oz) butter recipe yellow cake mix
(plus ingredients to make cake)
the glaze is optional... for it you'll need:
1 cup powdered sugar
3 to 4 teaspoons of milk
1/2 teaspoon of vanilla
Now for the instructions:
Preheat oven to 325 degrees, spray bunt cake pan with nonstick cooking spray
combine the flour and brown sugar, then cut in the peanut butter with a pastry blender. Mix until looks like coarse crumbs... mix in the chopped nuts and it will look like this...
Mix the cake mix according to the directions on your mix box.
Sprinkle half of the peanut butter mixture into the bottom of the prepared pan.
Place half of the cake batter in the pan over the peanut butter mixture.
Sprinkle the remainder of the peanut butter mixture over the batter, finish off with the other half of the cake batter.
Bake for 55 to 60 minutes or until a cake tester comes our clean. (mine took about 60 minutes)
When completed cooking, let cool for about 10 minutes then invert onto your cake stand.
after the cake has completely cooled, make the glaze and drizzle over the cake.
|The original recipe says that the peanut butter mixture will |
be seen on the top of the cake... not so much on mine!
If you get 16 servings it will be 7 WW Points Plus (with out the glaze) per serving.