[TEA TIME TREAT] Chocolate and Peanut Butter Coconut Fudge

Melt chocolate, peanut butter, condensed milk, and butter in microwave. Add a cup of shredded coconut. Disperse into a square pan. Refrigerate until solid. In the meantime, mix 1 cup of powdered sugar, ½ cup peanut butter, ¼ cup maple syrup, and 4 tablespoons of water in a saucepan on a stove top, until smooth. Finally, spread the icing on top of the fudge, and sprinkle with some shredded coconut. Place back in refrigerator for an additional 15-30 minutes or until thickened.

[FOOD DIARY] Peanut Butter Delight Cake

 Heat oven to 350°F. Grease 10-inch bundt pan with shortening and flour lightly. 

For cake, combine granulated sugar, ¾ cup shortening, peanut butter, and brown sugar in large bowl. Beat at low speed until creamy. Add vanilla and eggs, one at a time, beating well after each addition. 

 

Combine flour, baking powder, and baking soda in medium bowl. Add to peanut butter mixture alternately with buttermilk, beating after each addition until well blended. 

 

Spoon two cups batter into medium bowl. Stir in ¾ cups of chocolate syrup. 

 

Spoon plain batter into pan. Spoon chocolate batter over plain batter. Do not mix. Bake at 350°F for 1 hour and 10-20 minutes (or until toothpick inserted in center comes clean). Do not overbake. Cool 45 minutes on wire rack before removing from pan.

Place cake onto plate and cool completely.

For glaze, combine powdered sugar, ¼ cup chocolate syrup, and vanilla in small bowl. Stir to blend. Spoon over cake, then sprinkle with nuts. 

Until next week,

 Shannon