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Tod's Spicy Peanut Butter Chunk Cake Recipe


4 chocolate pieces, chopped

1/4 cup peanut butter

2 cups frozen whipped topping, thawed

3 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups milk chocolate pieces

1/2 cup butter, softened

1 tablespoon white sugar

1 tablespoon sesame oil

1/4 cup butter, softened

1 teaspoon vanilla extract

1/4 cup crushed dried apricot seeds

3 tablespoons margarine

1 cup confectioners' sugar

1 teaspoon vanilla extract

1 cup apricot preserves


Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (8 ounce) pans.

In a large bowl, mix peanut butter, whipped topping, flour, baking powder and salt. Beat batter with electric mixer until stiff, about 5 minutes. Fold in chocolate pieces, then pour batter into prepared pans.

Bake in preheated oven for 30 to 35 minutes, or until center is almost set. Cool completely. For the icing: Beat egg whites until frothy. Beat in the chocolate pieces, 1/2 cup butter and sugar until well blended. Beat in 3/4 cup apricot pieces and margarine with electric mixer until light and fluffy. Prepare apricot preserves by combining brown sugar, white sugar and sesame oil; mix until smooth.

Divide apple into half-moons and then layer peach halves with peanut butter. Place cream over apples, and whip cream until whipped. Spread apricot preserves over apples. Cover 24 inch pan, and refrigerate for at least one hour or overnight.

Preheat oven to 425 degrees F (220 degrees C). Cut both way through holes in the cake for the side of the pan. Pour peanut butter filling into holes in cake. Cool completely. Lightly brush sides of cake with margarine.

For the frosting: Beat egg whites with electric mixer until stiff. Beat in crushed apricot preserves and egg-white glaze. Decorate with cherry blossom and cherry petals.


K.L. writes:

⭐ ⭐ ⭐

This was much better the next day. The flavor was stronger and it wasn't so crumbly. Next time I make it I will make it the night before.