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Peanut Butter & Popcorn Layer Cake
Emily Davenport
10 servings
45 minutes
540
A delicious Peanut Butter & Popcorn Layer Cake recipe from the Dairy Diary.
For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Caster sugar 175g (6oz)
- Butter 275g (10oz), softened
- Treacle 40g (1½oz)
- Eggs 3 medium
- Self-raising flour 175g (6oz), sifted
- Cocoa powder 5 tbsp, sifted
- Milk 2-4 tbsp
- Smooth peanut butter 110g (4oz)
- Icing sugar 225g (8oz)
- Sweet & salt popcorn 15g (½oz)
- Toffee sauce for drizzling (optional)
Directions
Preheat oven to 180°C/160°fan/Gas 4. Grease and line three 18cm (7in) round sandwich tins
- Cream together caster sugar, 175g (6oz) butter and treacle until light and fluffy
- Beat in eggs, one at a time, each with 1 tablespoon flour
- Fold in remaining flour, cocoa and 2 tablespoons milk, then spoon into prepared tins
- Bake for about 20 minutes or until springy to touch. Cool on a wire rack
- Beat together peanut butter with icing sugar and remaining butter. Add 1-2 tablespoons milk, if necessary. Use to sandwich cakes together. Spread remainder on top, add popcorn and drizzle with toffee sauce, if using.