Peanut Butter & Popcorn Layer Cake

Name: Peanut Butter & Popcorn Layer Cake
Prep time: 45 min
Cook time: 45 min
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)

A delicious Peanut Butter & Popcorn Layer Cake recipe from the Dairy Diary.

Caster Sugar Cocoa Powder Eggs Peanut Butter Popcorn

5/5
1

45 mins plus cooling

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)

Instructions

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.

Categories:Afternoon Tea Baking Recipes Celebration Cakes Dairy Diary Recipes Puddings & Desserts Vegetarian