Peanut Butter cake

SheriC · **Posted:** Wed Nov 22, 2006 3:18 pm

Hello to everyone on this forum. I've lurked a while and purchased both The Dinner Dr and Cake Mix Dr books about a month ago. I've made a couple of cakes with success and kudo's from my family. I just attempted the Peanut Butter Cake from the Dinner Dr book and was wondering if anyone else has made this? It didn't call for any liquid at all, just eggs, peanut butter and oil. Of course it came out very flat. Did I miss something?

T. Martin · **Posted:** Wed Nov 22, 2006 3:35 pm

Hi Sheri and Welcome ,

I've never tried this cake but since you are referring to a recipe from the Dinner Doctor I've moved this thread to that side of the board so hopefully it will be read by those who are more likely to have the book (even though many on this side of the board own all of Anne's books)

Rita Neal · **Posted:** Wed Nov 22, 2006 3:39 pm

Welcome SheriC
I have not baked this cake but I pulled my DD book out and I notice the directions say add 1 1/3 cups of water and I can understand how you might have missed that because it was not listed in ingredient list...I am so sorry but don't give up, we all occasionally have these Flops as I call them. Actually I think there is another one of CMD recipes that had the liquid listed only in the directions but can't remember which one.
Welcome again.
Rita :cry:

It was The Banana Cake with cream cheese frosting in the recipe corner that didn't list the cup of liquid in ingredients & I almost missed it in that one. We all do this, don't feel bad, a trifle sounds like a good idea!

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Hello and Welcome! SheriC,

So glad you have come out of lurking and joined us.

Good to see you have Anne's books. We are all excited about the new "Christmas Cookbook from the Cake Mix Doctor, " set to be on the Newsstands by November 28th and available by order now from Oxmoor House .

Sorry about your cake, but yes, you missed reading the directions when making the cake, and # 3. states to add 1 1/3 cups of water. I don't know why that wasn't also, included in the list of ingredients, but it wasn't, and you are not the first to look at that recipe and declare it needed liquid only for someone to show us, it's there. :cry:

I had printed that 1 1/3 cups of water into my the ingredients list in my book. Although, many of us use milk of some kind...ie buttermilk or whatever is handy instead of the water, and for more of a peanut butter taste 2/3 cup of peanut butter instead of just the 1/3 cup. Many also, use 4 eggs and a small box of instant pudding, but that just a matter of personal preference and makes a more dense cake. My notes also state a person needs 1 1/2 times the frosting recipe.

Please try it again and come back to tell us how much better it is or share some of the other baking you try with the rest of us. We love hearing what everyone is baking/cooking and the results including how well it was received and we love picture if you would like to share them.

T and Rita, it looks like I was looking for URLs and typing while you all were posting. :wink:

dday944 · **Posted:** Wed Nov 22, 2006 3:46 pm

SheriC,
That's too bad; the cake is really a good one! I missed the water at first, too, when I made it, but I was able to add it in time. If you didn't toss the cake, make a trifle otu of it...I bet it would be good with chocolate pudding, cool whip, and those yummy little Reese cup baking pieces!
Diane

SheriC · **Posted:** Wed Nov 22, 2006 3:53 pm

Thank you all so much for the replies, I will definately be writing in the water next to the ingredients but I bet I don't forget again or rush through the mixing directions again

I am going to toss these in the freezer to try the trifle recipe another time, that sounds great. In the meantime I still have to to redo the cake with the added suggestions of extra egg, pb and milk instead of water. I love a rich dense cake!! Thank you all again.

rosehoyt · **Posted:** Wed Nov 22, 2006 8:58 pm

Sheri

Welcome and Good Luck! Let us know how the final product comes out...

glad to have you here!

Catherine

dday944 · **Posted:** Wed Nov 22, 2006 9:09 pm

Sheri,
I decided to make this for tomorrow, after your post! I am going to frost it with the Fluffy Chocolate Frosting, and use those awesome Reese cup baking chips on top. They are soooooo good! I've made this before as cupcakes, and just put three or four on each. I hope your next try works well!
Diane

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Diane, those baking chips work best as you are using them for a garnish, but not well mixed in where a person can't even detect they are there. They seem to lose the Reeses pb cup flavor when used in a batter or cookie dough. I was disappointed in them for that purpose, but they are so rich, and good when eaten out of hand or as you are doing for a garnish.

dday944 · **Posted:** Wed Nov 22, 2006 9:50 pm

Mary,
I kind of thought that about those chips. They are such a great garnish, though, and really make the finished product look snazzy!
Diane

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

They are a nice crowning touch Diane. I guess I just expected too much, but was hoping for more of a Reese's PB type cookie for one of the grands, and it didn't quite make it.

bluedoggiegirl · **Posted:** Tue Nov 28, 2006 9:22 am

Can anyone suggest a PB chip brand (other than Reese's) that would work better in the cake batter?

Thanks!
Sharon

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Sharon, I've only seen Resse's, and use those in cookies, but a lady here in the membership has made the cake I mentioned as being very similar to DGCC and put the pb chips in it. They don't seem to melt well though like good chocolate chips do, and they are fairly large chips, but you could put them in the food processor and whittle them down a bit if you wanted. I know some here do that with other ful sized chips and report it works well.

dday944 · **Posted:** Tue Nov 28, 2006 10:09 am

I am pretty sure I've seen PB chips that are just chips, not the Reese's baking pieces. I think there are two different things...Ok, here is a link that shows the two different products, along with all the other baking chips that Hershey's makes!

Hershey's Chips

Diane

Mary K. · **Joined:** Fri Sep 26, 2003 5:34 pm **Posts:** 9788

Diane, are you talking about the REESE'S Premier Baking Pieces Milk Chocolate filled with Peanut Butter Crème? I've used those too, but I wouldn't recommend using those for in a batter, because I tried making cookies using a whole bag of them, and you couldn't tell they were in there. They are nice to use as a garnish, and are richly delish for just eating out of hand though.

Peanut Butter cake

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