Chocolate Peanut Butter Tunnel Cake

Chocolate Peanut Butter Tunnel Cake

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Get free coupons + email updates! The key to this recipe is a very liberally greased and floured heavy duty fluted tube cake pan. It took much trial and error to come up with this one, and it will bowl over everyone who tries it. First make the chocolate slurry for the cake so it can be cooling while you make the rest of the recipe. In a small saucepan, whisk 1 cup Earth Balance Unsweetened soymilk (save the cold cup for later) with cocoa powder and instant coffee crystals until smooth. Turn on the heat to medium and whisk occasionally until mixture begins to boil, about 5 minutes. Remove from heat and set aside to cool while you make the peanut butter filling. For filling: In a medium bowl, cream together Earth Balance Creamy Peanut Butter and Earth Balance Original Buttery Spread until smooth. Beat in molasses, vanilla and Earth Balance Unsweetened Soymilk until well incorporated. Beat in powdered sugar, flour and cornstarch until smooth and creamy. Spoon filling into a large zipper bag. Preheat oven to 350 degrees fahrenheit and generously grease and flour a heavy duty fluted tube cake pan. (To grease a fluted tube pan, rub 1 tablespoon Earth Balance shortening all over inside of pan, taking care to apply well to the crevices in the design. Mix together 1/2 tablespoon each of cocoa powder and flour and dust all greased surfaces. Continue making the cake: In a medium bowl, combine flour, baking soda and salt and set aside. To the chocolate slurry, add the cold cup of soymilk, vinegar and vanilla and whisk to combine. In a large bowl, cream the Earth Balance Original Buttery Spread until light and fluffy. Alternate beating in the dry mix and the wet mixture a little at a time. Reserve 1 cup of batter and pour the rest into the prepared pan.

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