Recipe Swap: Peanut Butter Honey Cake with Chocolate Topping

 

It's recipe swap time and the theme was bloggers choice. I was given the blog Cookies on Friday and chose her Peanut Butter Honey Cake with Chocolate Chip Topping. I did not use buttermilk and used regular milk. I'm not sure if it made a huge difference but my cake doesn't look as moist as hers. It sure was good though! I followed all of the other directions to a T, including using the mixer for the crumb topping. I cut the cake before it completely cooled so my picture kinda sucks. Click over to Nicole's blog to see her beautiful pic!

Cake:

½ cup butter, softened

¼ cup peanut butter

¾ cup honey

2 eggs

1 teaspoon vanilla

2 cups flour

1-1/2 teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

¾ cup buttermilk

Topping:

½ cup peanut butter

¾ cup sugar

2 tablespoons flour

1 cup chocolate chips

Preheat oven to 350 degrees. 

Grease and flour a 9” x 13” pan.

In a large mixer bowl, beat together the butter, ¼ cup peanut butter, and honey. Blend in the eggs and vanilla. In a separate bowl stir together the flour, baking powder, baking soda, and salt. Add the flour to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Pour in the prepared pan.

Prepare the topping: in a mixer bowl, combine the ½ cup peanut butter, sugar, and flour. Stir in the chocolate chips. Crumble the topping over the cake batter. 

Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. 

Recipe Swap: Strawberry Tres Leches Cake

I love recipe swap time and our theme this go around was deserts.Well, my cake didn't turn out as pretty as the one on So Tasty, So Yummy but it sure was delicious! I'm not sure what I did wrong but my cake fell. Like it literally had a hole in the center of it. I did the best I could with what I had and although it wasn't terribly pleasing to the eye it was definitely pleasing to the tummy! I will be giving this recipe another try.

Strawberry Tres Leches Cake

4 large eggs, separated
1 1/3 cups granulated sugar
1 1/3 cups all-purpose flour
1 ½ teaspoons baking powder
3 tablespoons whole milk
½ teaspoon vanilla extract

Milk topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
½ cup heavy cream

Strawberries:
1 pound strawberries
1 tablespoon sugar

Frosting:
2/3 cup heavy cream
1/4 cup powdered sugar

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 9-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 30 minutes.

To make the milk topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Whisking works as well and doesn't dirty your blender

Remove the cake from the oven and while still warm, prick the cake with a skewer several times and pour the cream mixture over it. Let sit and cool to room temperature.

Hull the strawberries. Crush the strawberries and toss with one tablespoon sugar. Set aside for 5 minutes. Spread the strawberries over the cooled cake.

Whip the cream and powdered sugar until soft peaks form. Top the cake with the whipped cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.