Ooooohhhh... recipe please? It was my sons birthday and he loves chocolate/peanut butter
This used to be on the Earth Balance website, but here is my copy of it:
Chocolate Peanut Butter Tunnel Cake
Peanut Butter Filling
3/4 cup Earth Balance Creamy Peanut Butter
3 tablespoons Earth Balance Original Buttery Spread
1 1/2 teaspoons molasses
2 teaspoons vanilla extract
1/4 cup Earth Balance Unsweetened Soy Milk
1 1/4 cups vegan powdered sugar
1 tablespoon all-purpose flour
1/2 tablespoon corn starch
Chocolate Cake
2 cups Earth Balance Unsweetened Soy Milk (one or both cups cold)
1/2 cup + 2 tablespoons natural cocoa powder
1 teaspoon instant coffee crystals
2 tablespoons apple cider vinegar
1 tablespoon vanilla
3/4 cup Earth Balance Original Buttery Spread
2 cups + 2 tablespoons vegan granulated sugar
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Optional ganache and peanut butter glaze toppings
Chocolate glaze:
1 cup vegan chocolate chips
1/2 cup Earth Balance Unsweetened Soy Milk
Peanut butter glaze:
1/4 cup Earth Balance Creamy Peanut Butter
1-2 tablespoons Earth Balance Original Buttery Spread
1 tablespoon agave nectar
Super optional: extra chocolate chips
Instructions:
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 soy milk (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 Soy Milk until well incorporated. Beat in powdered sugar, flour and cornstarch until smooth and creamy. Spoon filling into a large zipper bag. Set aside.
Preheat oven to 350 degrees F 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. Using just flour will leave white marks on the outside of your cake.)
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 soy milk, vinegar and vanilla and whisk to combine. Set aside.
In a large bowl, cream the Earth Balance Original Buttery Spread until light and fluffy. Beat in sugar. 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.
Snip a corner off of the zipper bag (about an inch) and pipe filling in a circle on top of the batter. Gently cover filling with reserved cup of batter. Bake for 50 minutes. Cool in pan for 2 hours. Gently run a small thin spatula or knife around all edges of the pan. Shake the pan from side to side so you can feel that the cake has loosened from the pan. Invert a plate or platter on the pan and quickly flip over to unmold cake. If the pan was well greased and floured, the cake should un-mold perfectly. If not, the toppings can cover imperfections.
For optional ganache topping: Heat Earth Balance Unsweetened Soy Milk over medium heat until it comes to a boil. Remove from heat and stir in chocolate chips. Set aside to make peanut butter glaze.
For peanut butter glaze: Heat Earth Balance Creamy Peanut Butter, Earth Balance Original Buttery Spread and agave nectar in a small saucepan over low heat, stirring until smooth and melted.
Spoon toppings over cake. Let toppings cool. Slice into cake for a tunnel of gooey peanut butter goodness! Enjoy!
