PEANUT BUTTER TRAIN CAKE WITH MILK
CHOCOLATE FROSTING
2 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. double acting baking powder
1 tsp. salt
2 c. sugar
2 tbsp. unsalted butter, softened
1/2 c. chunky peanut butter
2 lg. eggs
1 c. sour cream
1 tbsp. vanilla
FOR THE FROSTING:
2/3 c. heavy cream
1/4 c. confectioners' sugar
1 lb. milk chocolate, broken into pieces
assorted candy & nuts for decoration
vanilla ice cream as an accompaniment
Assorted candy and nuts such as thick and thin licorice for the track;
nonpareils for the wheels; and M&M'S®, chocolate cigarettes, candy-coated
licorice, jujubes, and slivered almonds for the cargo.
Line the bottom of 10 buttered small loaf pans, 4 x 2 x 2 inches, with
wax paper, butter the paper, and dust the pans with flour, shaking out the
excess.
Make the cake: Into a small bowl sift together flour, baking soda, baking
powder and salt. In a large bowl with an electric mixer preferably fitted with
the paddle attachment beat together sugar, butter and peanut butter until the
mixture is light and combined well. Add eggs, one at a time, beating well after
each addition and beat in the sour cream, vanilla and 2/3 cup water. Add the
flour mixture and beat the batter for 2 minutes.
Divide the batter evenly among the pans smoothing the tops and bake the
cakes in the middle of a preheated 350 degree oven for 30-35 minutes or until a
tester comes out clean. Let the cakes cool in the pans on rack for 2 minutes.
Run a thin knife around the edges of the pan, invert the cakes onto the racks,
discarding the paper, and let them cool completely.
(Alternately the cake may be made in a buttered baking pan, 13 x 9
inches. Line the bottom of the pan with wax paper, butter the paper and dust
the pan with flour, shaking out the excess. Pour the batter into the pan,
smoothing the top, rap the pan 2 times on a hard surface to expel any air
bubbles, and pull a knife in a rectangle through the batter 1/2 inch from the
edge of the pan. Bake the cake in the middle of a preheated 350 degree oven for
45-50 minutes, or until tester comes out clean. Run a thin knife around the
edges of the pan, invert the cake onto a rack, discarding the paper and let
cool. With a serrated knife cut the cake in ten 4 x 2 1/2 inch rectangles.) The
cakes may be made a day in advance and kept wrapped well.
Make the frosting: In the top of a double boiler set over barely
simmering water whisk together the cream and the confectioners' sugar, sifted,
add the chocolate and heat the mixture, whisking occasionally, until it is
smooth. Remove the pan from the heat, leaving the top of the double boiler set
over the water.
email this recipe to:
marilyn
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
