Peanut Butter Passion Cake

Submitted by Dominique

I had seen this cake recipe on the internet and was dying to try it. I decided to make it for my friend’s birthday whose party was taking place at my house. I knew that she was allergic to gluten so I made some slight modifications to the original recipe to make it a gluten-free cake. The result was amazing!

Ingredients:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free all purpose flour
  • 1 cup Tapioca flour
  • 3/4 cup cocoa, unsweetened
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup coffee, at room temperature
  • 1 cup buttermilk

 

For Frosting:

  • 8 ounces cream cheese at room temperature
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 12 ounces whipped topping (such as Cool Whip), thawed
  • 1/2 cup chocolate gluten free Oreo style Cookie crumbs (such as Glutino)
  • 1/2 cup prepared fudge frosting (any brand)

 

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside.
  3. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
  4. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
  5. Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
  6. Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
  7. Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
  8. Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
  9. Cut each peanut butter cup in half and place it on the cake (as shown in the photo).

 

 

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