Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.
The pairing of peanut butter and chocolate never disappoints, especially when its Betty Crocker™ Super Moist™ yellow cake made with peanut butter and topped with chocolate frosting.
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
Step 2
In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Step 3
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Step 4
In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.
Step 5
Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.
Recipe Tips
To make a thinner cake, use a 15x10x1-inch pan and reduce the baking time by 5 minutes.
To add even more peanut butter and chocolate flavor, top the cake with chopped chocolate-covered peanut butter cup candies.
Almond cookies have been a long-time holiday season staple and it’s not hard to see why. Loaded with nutty flavor and just the right amount of sweetness, these almond cookie recipes are ones you’ll want to make again and again.
Light and fluffy angel food cakes are delicious at anytime of the year. Whether topped with fresh berries or frosted to perfection, these angel food cakes make a great dessert that everyone will love.