PEANUT CARAMEL CAKE

By gaster16

Ingredients

• GANACHE:
• 2-1/2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening,
• 1 cup milk
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 1/4 cup peanut butter
• 10 caramel squares
• 1-1/2 tablespoons whipping cream
• 2-1/4 cup chopped peanuts
• 1 can caramel icin
• Chocolate Ganache
• Peanuts to garnish
• 1 package almond bark or chocolate
• 1/2 pint whipping cream
• 1 tablespoon white corn syrup

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 2 (8”) round cake pans. Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs and vanilla. Beat mixture until smooth then add the peanut butter. In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25-30 minutes or until a toothpick inserted into center of cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack until completely cool. Sprinkle chopped peanuts in Bette layers and place on a freeze safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is till wet.

GANACHE:

Melt almond bark or chocolate in a double boiler. Heat whipping cream in microwave for 45 seconds. Pour whipping cream and corn syrup into melted almond bar or chocolate until completely mixed.