Easy Peanut Butter Cake

Thursday, May 13, 2010


* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
* 1 tablespoon shortening(do not use butter, margarine, spread or oil)
* 1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
* Chocolate curls(optional)


1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.

2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.


1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.

Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.

Nutritional Information per serving (1/12th recipe): HERSHEY'S Syrup and chocolate curls not included.
Calories: 630, Total Fat: 33g, Saturated Fat: 24g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 440mg, Total Carbohydrates: 69g, Dietary Fiber: =0g, Sugars: 46g, Protein: 13g, Vitamin A: 10%DV*, Vitamin C: 0%DV*, Calcium: 10%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet

Source: Herseys.com

Neopolitan Ice Cream Sandwich Cake

Wednesday, May 5, 2010


* 1 frozen loaf pound cake(10-3/4 oz.), partially thawed
* 2 cups (1 pt.) vanilla ice cream, slightly softened and divided
* 2 tablespoons HERSHEY'S Strawberry Syrup
* 2 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup


1. Remove cake from foil pan; line pan with plastic wrap. With serrated knife, slice cake horizontally into 3 layers; place bottom cake layer into prepared pan and place in freezer.

2. Stir together 1 cup ice cream and strawberry syrup in small bowl; spread over cake layer in pan. Gently place second cake layer on top of strawberry mixture; immediately return to freezer.

3. Stir together remaining 1 cup ice cream and chocolate syrup in small bowl; spread over cake layer in pan. Top with third cake layer; cover and freeze until firm.

4. Serve frozen, cut into slices. Cover; freeze leftover cake. About 8 servings.

More's Sundae

Saturday, April 10, 2010


* 1-3/4 graham crackers
* Marshmallow fluff
* Vanilla ice cream
* Miniature marshmallows


1. Place 2 graham cracker halves in bottom of chilled bowl. Spoon marshmallow fluff onto each graham cracker half.

2. Scoop ice cream onto marshmallow fluff.

3. Using squeeze bottle, make a lattice of syrup over sundae.

4. Fan the remaining graham cracker pieces in between the ice cream scoops. Sprinkle with marshmallows.


Source: Herseys.com

after dinner ice cream

Tuesday, June 30, 2009

These ice-cream treats are the perfect way to finish dinner. Or have after lunch. Or as a snack. Or anytime really...

Ingredients (serves 8)

  • 700ml vanilla ice-cream
  • 200g good-quality dark chocolate
  • 25g milk chocolate


  1. Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
  2. Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
  3. Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
  4. Garnish each with a little of the milk chocolate. Freeze until firm before serving.
Source: Taste.com.au

Yummy treats for you to drool on! LOL

Friday, February 6, 2009

I already have posted a new recipe for today and since I promised to myself that I'm only going to post once recipe per day, I'm just going to share some yummy chocolate treats for ya'll. I can't help but drool on these babies. Chocolate is love!

Chocolate Pots de Crème
This dairy-free, egg-free rendition of the French favorite is every bit as rich and impressive. Served in tiny ovenproof serving cups or ramekins, these chocolate pots are really special.

Chocolate Cherry Roulade
The combination of dark chocolate and cherries is simply irresistable. This cake is rolled with a dairy-free ganache and cherry filling, then dusted with your choice of powdered sugar or cocoa powder.

Chocolate Lave Cake
These indulgent vegan desserts are one-bowl creations that are neat to make and just a little messy to eat! While the outside sets like a cake, the middle remains as a custard, for an explosion of chocolatey flavor and satisfying textures.

Chocolate Caramel
These no-bake, no-heat delights require few ingredients and little preparation. Despite their rich flavor, they are actually quite healthy, too.

Chocolate Marble Soufflé Cakes
These delightful cakes are a compromise between an angel food cake and a chocolate soufflé. Both light and rich, these are impressive crowd pleasers.

Rich Chocolate IceCream
This rich, creamy ice "cream" is both elegant and fun. Make a batch for a summertime barbecue or serve it in glass dishes as a fantastic frozen finish to a fancy meal.

Chocolate Maple Creams
These chocolates are perfect or gifts or as a punctuation to a filling meal. With a maple-flavored cream filling these are sure to satisfy even the sweetest sweet tooth.

Healthy Chocolate Pudding
These puddings take only minutes to make and are significantly healthier than traditional puddings. Great for kids, afternoon snacks or as a quick, light treat to curb your chocolate craving, these little puddings are good and good for you!

Devil's Food Cake
Devilishly decadent, this cake is layered with a chocolate mousse filling and finished with rich, dairy-free ganache.

Chocolate Crunch

Crunchy wheat cereal, pretzels and almonds coated in bittersweet chocolate makes an addictive sweet-salty snack.

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 35 minutes


  • 1 cup Wheat Chex cereal (2 ounces)

  • 1 cup pretzel sticks broken in half (2 ounces)

  • 1/4 cup salted roasted almonds (2 1/2 ounces)

  • 3 tablespoons bittersweet chocolate chips, melted (see Tip)

Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

NUTRITION INFORMATION: Per serving: 218 calories; 8 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 35 g carbohydrate; 5 g protein; 3 g fiber; 397 mg sodium; 176 mg potassium.

2 Carbohydrate Servings
Exchanges: 1 starch, 1 carbohydrate (other), 2 fat

TIP: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

MAKE AHEAD TIP: Refrigerate in an airtight container for up to 5 days.

I'm Back With Love!Ü

I've been busy with a lot of things and that includes family and work. Sorry I haven't had an update for almost what? I can't even remember when was my last post. Anyway, just want to let ya'll know that I'm back blogging again! And more yummy treats and sweets to come! Brace yourselves! Hahaha Love ya'll.Ü And anyway thanks for the visits and the sweet comments. It's appreciated.Ü♥ Okay buzzing out for now. Till then.Ü