I am making my first wedding cake in 13 days (w/ my mom's help, lol). The bride requested a chocolate peanut butter cake - she said she just dumps a scoop of peanut butter in the cake batter and mixes it in. Well, she is not the most detail orientated cook, so I was wondering if anyone has ever done this and does it hold up to layering? Would you replace the oil in the cake w/ this to keep it from being too moist for stacking?
The cake is going to be 3 tiers - cross stacked squares, iced in ivory w/ the icing not smooth (think of the wavy look you see on the pics on the cake mix box) w/ a shell border, and peanut butter/choc chips mixed in the icing for the filling. Fresh flowers for the decorations.
Thanks so much!
Actually, I have done that very thing. I have mixed peanut butter into chocolate batter and baked. The result was very good! I made the chocolate batter as directed and didn't alter the recipe knowing I was adding peanut butter. Though I made cupcakes, not a tiered cake, the consistency didn't seem too heavy or risky for a layered cake.
there's a PB cake in the "gourmet cake flavors" thread, which calls for
2 boxes white cake mix
1 c creamy PB
1 c butter, softened
1 1/2 c coffee creamer
1/2 c water
8 egg whites
bet you could change it to chocolate cake mixes, whole eggs and add a box of chocolate pudding for a chocolate version!