Monday, March 13, 2006
Reese's Frozen Peanut Butter Cake
Some instant cake mixes are vegan by default, providing you resist the temptation to add non-vegan ingredients like eggs. A half serving (2 ozs) of unsweetened apple sauce makes up the liquid and adds a bit of richness and texture to this irresistible dessert.
Without fuss we present,
Reese’s Frozen Peanut Butter Cake
The Green Cutting Board
Ingredients/method
1/2 Box Duncan Hines “Devil’s Food Chocolate” cake mix (follow instructions, but substitute eggs with ½ container – 2 ozs – unsweetened apple sauce)
1/2 Cup organic peanut butter, room temp
Bake according to instructions but monitor the smaller batch so that it does not overcook.
Remove from heat and allow to cool on a wire rack, ½ hour.
Place cooled cake, covered, in freezer, 1 hour.
1/2 container of Duncan Hines dark chocolate frosting, combine with ¼ cup of unsweetened soy milk over moderate heat until liquefied. Set in refrigerator to cool.
Remove frozen cake from freezer and slice into 2 equal layers horizontally. Spread peanut butter over 1 layer, set remaining layer on top.
Place layered cake on wire rack over a large plate covered with a piece of waxed paper. Beginning in the center, slowly pour the frosting mixture over the cake until it coats completely with an even glaze. Replace the cake in the freezer, covered with a steel bowl.
10 Minutes before serving, remove the covered cake and allow to soften slightly. Cut with a knife dipped in warm water and serve.
Serves 8
vegan
Without fuss we present,
Reese’s Frozen Peanut Butter Cake
The Green Cutting Board
Ingredients/method
1/2 Box Duncan Hines “Devil’s Food Chocolate” cake mix (follow instructions, but substitute eggs with ½ container – 2 ozs – unsweetened apple sauce)
1/2 Cup organic peanut butter, room temp
Bake according to instructions but monitor the smaller batch so that it does not overcook.
Remove from heat and allow to cool on a wire rack, ½ hour.
Place cooled cake, covered, in freezer, 1 hour.
1/2 container of Duncan Hines dark chocolate frosting, combine with ¼ cup of unsweetened soy milk over moderate heat until liquefied. Set in refrigerator to cool.
Remove frozen cake from freezer and slice into 2 equal layers horizontally. Spread peanut butter over 1 layer, set remaining layer on top.
Place layered cake on wire rack over a large plate covered with a piece of waxed paper. Beginning in the center, slowly pour the frosting mixture over the cake until it coats completely with an even glaze. Replace the cake in the freezer, covered with a steel bowl.
10 Minutes before serving, remove the covered cake and allow to soften slightly. Cut with a knife dipped in warm water and serve.
Serves 8
vegan
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