Salmon burgers are offered with your choice of toppings, such as lettuce, tomatoes, onions, or pickles. For a salmon patty that is grease- and oil-free, cook it in an air fryer.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 1 to 9 – layer inch pan |
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ⅓ cups white sugar
- 2 eggs
- ¾ cup creamy peanut butter
- 1 tablespoon vanilla extract
- 1 cup milk
- ¾ cup unsalted butter
- 1 ¼ cups confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- 1 (12 ounce) jar hot fudge topping
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
- Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners’ sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
- To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 15 g |
| Sodium | 244 mg |
| Sugars | 38 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Very good cake overall, I agree the cake itself was better in the second day and should be made ahead of time. My one and only complaint was the chocolate frosting- in the future I would use a different recipe for the outer frosting.
Delicious cake & filling. My cake came out a bit dry, but I may have beaten it too long. I poured a chocolate ganache over the top & down the sides. One word….YUM!
Pure heaven, cannot explain the joy it brought to our tastebuds. Makes your home smell like peanut butter cookies. Try caramel topping instead of fudge. Endless combinations. Delish!!! Highly recommend it.
Best cake ever!!! I highly recommend it and will totally make it again!!!
Cake made per directions, very good Filling made per direction, excellent Instead of fudge sauce in frosting, I melted 3/4 cup of chocolate chips and made a deeper chocolate frosting Everyone enjoyed this cake
This is a great cake recipe for any peanut butter lovers. Between the peanut butter in the cake itself and also in the filling is was loaded with flavor. That combined with the chocolate frosting was very good.
THis cake was very dry, I think I will try a new cake recipe next time.
I have to admit that I only tried the peanut butter center/filling part of this recipe. I am results…..fantastic! I loved it. I tried this on an “experiment” cake. Let me just say, the lady that I gave this to said that the cake was GONE by the next morning. Five stars all the way for just the filling! Thanks for sharing this recipe!
This review is for the cake only, as I did not make the filling or frosting. The cake is delicious – perfectly moist and dense. The flavor is best the second day. I made a 9×13, so I cut the baking powder back to 1.5 tsp, and used my own chocolate frosting recipe. I am a cake snob, and prefer scratch made, and it doesn’t get much better than this.
If you’re looking for a great cake and filling recipe and have a standard chocolate frosting you want to use, this is your recipe. I thought this recipe was really great if for no other reason that I botched it a bit and it still got rave reviews. I accidentally put in 1 cup butter instead of the advised 3/4 cup. It was very dense but for it being a peanut butter cake, I don’t think that’s a total failure. If I make this again I would probably not add the extra 1/4 cup butter but it certainly wasn’t dry like the other reviews have warned. Also, I really loved the filling! My only complaint is that I wasn’t so much a fan of the frosting part as the filling. The peanut butter filling is SO EASY and really fancies up the cake. I felt the frosting left a little bit to be desired. Mine came out not too chocolaty. I was afraid it wouldn’t be strong enough to couple well with the all that peanut butter so be prepared with a chocolate frosting back up if you like a richer chocolate taste. However, I’ll use this recipe again for the cake and filling. Excellent.
I liked the filling, but the didn’t have the best results with the cake. I’ve made it twice, it may be me, but it turned out dry both times, and I didn’t care for the flavor, nor did my husband, and chocolate & peanut butter fanatic. I used a homemade chocolate glaze, hoping it would help with the dryness, but no luck. I won’t be making it again.
My 14 year old son was craving a PB cake and found this recipe. It was his first ever attempt at baking. Excellent cake recipe, just right on the PB flavor. He baked a sheet cake using the cake mix and frosted it with Fudge Frosting (by Martha). Delicious!
It is a amazingt munchie