lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Sweet Potato Cake
Ingredients:
- 1 sweet potato
- 2 all-purpose flour
- 1/2 baking powder
- 2 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/4 allspice
- 1/8 ground cloves
- 1/8 granulated sugar
- 1/3 light brown sugar
- 1/3 carrot
- 1/3 low-fat buttermilk
- 3 carrot juice
- 1 powdered sugar
- 2/3 orange zest
- 1/2
- 1
- 2
Instructions:
1. FOR THE CAKE: Preheat the oven to 450 degrees F.
2. Prick the sweet potatoes several times with a fork, then place them on a baking sheet & bake until tender, about 45 minutes.
3. When cool enough to handle, peel & mash with a fork, then reduce the oven temperature to 350 degrees F.
4. Generously spray a 9"x13" baking pan with nonstick cooking spray & set aside.
5. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon, salt, nutmeg, allspice & cloves, then set aside.
6. In a large bowl with an electric mixer, beat together the mashed sweet potatoes, the granulated sugar, brown sugar & vegetable oil until light & fluffy, then beat in the egg whites until well combined, before folding in the shredded carrot.
7. In a small bowl, stir together the buttermilk & carrot juice, then alternately fold the buttermilk mixture & the flour mixture into the sweet potato mixture, beginning & ending with the flour mixture.
8. Spoon the batter into the prepared pan, smoothing the top, then bake for 35 minutes or until a tester inserted in the center comes out clean.
9. Cool the cake in the pan on a wire rack.
10. FOR THE GLAZE: In a medium bowl, stir together the powdered sugar, orange juice & orange zest.
11. When the cake has cooled, drizzle the glaze over the cake, then slice & ENJOY!
Title: Better Than Sex Cake (Toffee Bar Cake)
Ingredients:
- 1 Cool Whip
- 1
- 1/2
- 6
Instructions:
1. Mix cool whip, syrup, and equivalent to 5 skor bars together.
2. Spread some on top of one cake, and place other cake directly on top of that one.
3. Put more on top of that cake and on sides.
4. Sprinkle the rest of skor bar crumbs on top.
5. Put in freezer for about an hour, or until firm.
Title: Roasted Bananas with Maple Syrup
Ingredients:
- 4 bananas
- 2 raw sugar
- 1 lime juice
- 25 butter
- 1/4 maple syrup
- 4 vanilla ice cream
- 2 limes, zest of
Instructions:
1. Preheat oven to 200 degrees C.
2. Line a baking tray with baking paper.
3. Halve each banana lengthways leaving the skin on.
4. Place on the baking tray flesh side up.
5. Sprinkle top of each banana with sugar and lime juice and dot with the butter.
6. Bake for 15 minutes until softened and golden with dark skins.
7. Serve drizzled with maple syrup and topped with icecream and zest.
Title: Grandma Hornsby's Popcorn Balls
Ingredients:
- 1 1/4 granulated sugar
- 1 1/4 brown sugar
- 1/2 light corn syrup
- 2/3 water
- 1 butter
- 3 1/2 salt
- 1 1/4
Instructions:
1. Put sugar, brown sugar, syrup, and water into a sauce pan--stirring until all sugar is dissolved.
2. Add the butter--continue to cook but without stirring, until it reaches the temperature of 240F (Use a candy thermometer.).
3. Put the popped corn into a large mixing bowl and add the salt to it.
4. Pour the candied mixture over the pop corn and mix well.
5. Shape into small balls and then wrap in wax paper.
Title: Caramel Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 2 icing sugar
- 3/4 vanilla
Instructions:
1. In a medium saucepan, combine butter and brown sugar.
2. Cook, stirring constantly over medium heat until mixture comes to a boil.
3. Add milk; bring mixture back to a boil.
4. Remove from heat.
5. Stir in icing sugar and vanilla.
6. Spread warm frosting immediately over cake.
Title: Mississippi Chocolate Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1/8 salt
- 1 3/4 brewed coffee
- 1/4 Bourbon
- 5 butter
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 1 butter
- 200
- 4 1/2
Instructions:
1. Preheat oven to 350*F.
2. Grease and line a 9 inch round cake pan.
3. In a mixing bowl, sift together flour, baking soda and salt.
4. In the top of a double boiler set over simmering water, heat the coffee, bourbon, chocolate, and butter, stirring until the chocolate and butter are melted and the mixture is smooth.
5. Remove the pan from the heat and stir in the sugar.
6. Let the mixture cool for 3 minutes and transfer to an electric mixer.
7. Add the flour mixture to the chocolate mixture, half a cup at a time, beating at medium speed for 1 minute.
8. Add the eggs and vanilla and beat smooth.
9. Pour into the prepared pan and bake for 1 1/2 hours, or until a skewer inserted in the center comes out clean.
10. Let the cake cool completely in the pan, when cooled, turn out onto a serving plate.
11. For the icing, combine the chocolate and butter in the top of a double boiler and stir over low heat until they are melted and combined.
12. Cool slightly and then ice cake.
Title: Angel Lush With Pineapple Dole Recipe
Ingredients:
- 1 crushed pineapple
- 1 instant vanilla flavor pudding and pie filling
- 1 berries
- 1
Instructions:
1. Mix pineapple and pudding in bowl. Gently stir in whipped topping.
2. Cut cake horizontally into thirds.
3. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
4. Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Title: Cinnamon Bun Icing
Ingredients:
- 2 powdered sugar
- 1 -3 half-and-half cream
- 1 salt
- 1
Instructions:
1. Mix together sugar and enough cream to achieve a spreading consistency.
2. Add extract flavor of your choice and salt (if desired- I omit).
3. To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
4. This also makes a nice icing for quick breads like banana bread or zucchini bread.
Title: CHOCOLATE FUDGE CAKE
Ingredients:
- 2 1/4 cake flour
- 2 bicarbonate of soda
- 113 butter
- 2 1/4 brown sugar
- 3 eggs
- 1 1/2 vanilla
- 1 boiling water
- 90 dark cooking chocolate
- 1 sour cream
Instructions:
1. preheat oven to 180 Celsius.
2. grease sides and line bottom of 24 cm springform tin.
3. sift together flour and bicarb. put aside.
4. using an electric mixer, cream the butter then gradually add the sugar and beat until well combined.
5. add the eggs one at a time, beating well after each addition.
6. add vanilla and melted chocolate.
7. turn mixer to low and beat in 1/3 flour alternating with 1/3 the sour cream, at a time.
8. beat in boiling water. the mix is really runny.
9. pour into tin.
10. cook for 60 - 70 minutes or until a skewer comes out clean.
11. cool in tin for 10 minutes then remove to wire rack.
12. cool completely.
13. ice.
Title: Mama's Tiramisu
Ingredients:
- 5 sugar
- 6 mascarpone cheese
- 250 lemon
- 250 boudoir biscuits
- 200 brandy
- 1 dark chocolate
- 300
- 500
- 100
- 300
Instructions:
1. Beat the egg yolks with half the sugar until light and pale.
2. Whip the egg white with the remaining sugar until it reaches the soft peak stage.
3. Whip the cream until it reaches soft peak stage.
4. Loosen the mascarpone with a beater and combine the egg yolk and cream with the mascarpone.
5. Add the lemon zest and juice.
6. Gently fold in the egg whites. You should have a very light fluffy mixture at this stage.
7. Combine coffee and alcohol and dip the boudoir biscuits into the mixture as needed. (don't leave them soaking or they will fall apart).
8. Build layers of biscuits, mascarpone mixture and grated chocolate.
9. Refrigerate overnight or for at least 6 hours.
Title: Chocolate Amaretto Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 amaretto liqueur
- 1/2 all-purpose flour
- 12 unsalted butter
- 3/4 sour cream
- 3 powdered sugar
- 2
- 1/4
- 1/3
- 1 1/2
Instructions:
1. Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
2. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
3. Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
4. Divide batter among prepared pans. (the layers will be thin).
5. Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
6. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
7. Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
8. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
9. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
10. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
11. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
12. Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
13. Press nuts around the sides of the cake. Chill at leat 2 hours.
14. (Can be made 2 days ahead. Cover with cake dome; keep chilled.).
Title: Cherry Pie With Lemon and Almonds
Ingredients:
- 1 lemon rind
- 1/4 cherry pie filling
- 1 lemon juice
- 1
- 2
- 1/4
Instructions:
1. Prepare bottom pie shell. Sprinkle almonds and lemon rind over bottom crust.
2. FILLING:
3. Combine cherry pie filling with lemon juice and almond extract; spoon into pie shell.
4. Cover with top crust; seal and flute edge. Cut steam vents on top. Place on baking sheet.
5. Bake at 435F for 15 minutes. Reduce heat to 350F and bake for 25 minutes or until bubbling and browned.
6. HINT: For a glazed crust, mix 1 egg and 1 tablespoons milk. Brush over top crust before baking.
Title: Zesty Sweet Potato Pie
Ingredients:
- 9 Homemade Pie Crust
- 2 sweet potatoes
- 3/4 sugar
- 2 molasses
- 2 eggs
- 1 1/2 nutmeg
- 1 powdered ginger
- 1/2 cinnamon
- 1 orange zest
- 2 butter
- 1 1/2 milk
- evaporated milk
Instructions:
1. Preheat oven to 450 degrees Fahrenheit.
2. Line a pie pan with rolled out dough; prick all over with fork; press a piece of heavy-duty foil directly into the pie shell.
3. Bake for 6 minutes; remove foil; bake for 4 more minutes until just beginning to brown.
4. Combine the sweet potatoes and sugar in a large bowl; beat in molasses and eggs.
5. Add the spices and orange zest and stir well.
6. Stir in melted butter and milk.
7. Pour filling into pie shell.
8. Bake for 15 minutes.
9. Reduce heat to 300 degrees Fahrenheit.
10. Continue baking for 30 to 40 minutes or until filling is firm around edges, but center remains slightly soft and quivers when you move the pie.
Title: Caramel Flan
Ingredients:
- 1 sugar
- 2 half-and-half cream
- 1 milk
- 1 1/2 vanilla extract
- 6 eggs
- 2 hot water
- strawberry
Instructions:
1. Pre heat oven to 325°F Heat a 5 ½ to 6 cups ring mold in oven for 10 minute or until hot. Heat ½ cup of sugar in heavy medium skillet over medium-high heat, 5 to 8 min or until sugar is completely melted and deep amber color, stirring constantly. Do not allow sugar to brown. Immediately pour caramelized sugar into ring mold, with a potholder, quickly rotate to coat the bottom and sides evenly with sugar. Place mold on wire rack.
2. Combine half & half, and milk in heavy saucepan. Heat over med heat until almost simmering; remove from heat. Add remaining ½ cup of sugar and vanilla, stirring until sugar is dissolved.
3. Lightly beat eggs and egg yolks in a big bowl until blended but not foamy, gradually stir in milk mixture.
4. Pour custard into ring mold. Place mold into large baking pan; pour hot water into baking pan to depth of ½ inch.
5. Bake 35 to 45 min until knife inserted into center of custard comes out clean. Remove mold brom water bath; place on wire rack.
6. Let stand for 30 minute Cover and refrigerate 1½ to 2 hrs until thoroughly chilled.
7. To serve, loose inner and outes edges of flan with tip of small knife. Cover mold with rimmed plate, invert and lift.
8. Garnish with strawberries (sliced and/or whole) and spoon caramel on top.
Title: Pecan Apple Strudel Cake (Gluten Free)
Ingredients:
- 1 pecans
- 2 brown sugar
- 4 canola oil
- 1 cinnamon
- 1 pecans
- 1/3 tapioca starch
- 1/2 guar gum
- 1/2 baking soda
- 1/3 gluten free baking powder
- 3/4 cinnamon
- 1 vanilla
- 1 1/2 canola oil
- 1 dark brown sugar
- 2 eggs
- 1/2 apples
- 3/4
- 2
- 4
- 1 1/2
Instructions:
1. Preheat oven to 325°F.
2. Prepare a small deep pan by greasing and dusting with white rice flour.
3. Mix all strudel ingredients in a small bowl and set aside.
4. In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
5. Add the wet ingredients and mix with a wooden spoon.
6. Add the chopped apples and stir to combine.
7. Scoop half the batter into the prepared pan.
8. then layer half the strudel mixture on top of the batter.
9. Add remaining batter and then remaining topping.
10. Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
11. Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
12. Enjoy!
Title: Baked Rice Pudding
Ingredients:
- 1 basmati rice
- 8 milk
- 1 vanilla essence
Instructions:
1. Preheat oven to 160 degrees celsius.
2. Rinse rice until water runs clear.
3. Combine all ingredients in a large oven casserole dish.
4. Cook uncovered in oven for 2 hours.
5. Raise oven temperature to 180 degrees celsius and cook for 1 hour more.
6. Serve with vanilla ice cream.
7. Variations:
8. can add cardamon powder/pod, flaked almonds, raisins/sultanas, coconut essence.
Title: Drambuie Dream
Ingredients:
- 1/2 heavy cream
- 3 sugar
- 2
Instructions:
1. Whip the egg whites until stiff.
2. Fold into whipped cream, along with sugar and Drambuie. Adjust sugar to taste.
3. Serve with fresh strawberries and raspberries.
Title: Peach Cake
Ingredients:
- 18 1/4 instant vanilla pudding
- 3 eggs
- 4 water
- 1 sugar
- 1 cream cheese
- 29
- 1
- 8
Instructions:
1. combine cake mix, pudding, eggs, water and oil.
2. pour into a lightly greased 13x9" baking pan --
3. pour peaches over cake mix,.set aside.
4. combine sugar, cream cheese and 5 tbls of reserved peach juice -- beat till smooth --
5. pour over peaches and bake at 350* for 50 minutes.
Title: Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1 pumpkin pie spice
- 2 orange zest
- 3 eggs
- 2 1/4 white sugar
- 1 pumpkin puree
- 3/4 butter
- 1/4 margarine
- 1/4 milk
- 1 1/2 half-and-half cream
- 1/4 dark rum
- 2 raisins
- 3 butter
- 3/4 butter
- 3 rum
- sugar
- water
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Generously grease a Bundt pan.
4. In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
5. In a large bowl, beat eggs until light and fluffy (about 5 minutes).
6. Beat in sugar until well blended.
7. Beat in pumpkin and melted butter until combined.
8. In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
9. Stir in raisins.
10. Transfer the batter to prepared Bundt pan.
11. Bake for about 55-60 minutes, or until cake tests done.
12. Cool completely before glazing.
13. To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
14. Boil the mixture for about 3 minutes, stirring/whisking constantly.
15. Remove from heat and cool slightly.
16. Drizzle over cooled cake.
Title: German Kasekuchen
Ingredients:
- 2 unbleached flour
- 4 butter
- 1/2 sugar
- 1 egg
- 1 baking powder
- 3 cottage cheese
- 1/2 cornstarch
- 1 baking soda
- 1 sugar
- 4 eggs
- 1/2 lemon, rind of
- 1/2 vanilla extract
- 1 sour cream
- 1 raisins
Instructions:
1. CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable.
2. Divide the dough into 2 equal portions.
3. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan.
4. Either roll out the dough or press it in with your fingers.
5. Chill before filling.
6. CHEESECAKE: Preheat the oven to 375 degrees F.
7. Press the cottage cheese through a sieve.
8. Combine the cornstarch and the baking soda and set aside.
9. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla.
10. Beat until very smooth.
11. Add the dry mixture to the cheese and blend well.
12. Stir in the sour cream and raisins.
13. Pour the cheese mixture into the prepared crust and bake for one hour, or until done.
14. The center will remain soft.
15. Turn off the oven and prop the door open.
16. Allow the cake to cool to room temperature.
17. Serve at room temperature as well.
Title: Spotted Dick
Ingredients:
- 4 plain flour
- 4 suet
- 4 water
- raisins
- sultanas
Instructions:
1. Mix the flour, currants and grated suet (it should have the general consistency of mouse droppings) very lightly by hand.
2. Moisten with a couple of tablespoons of cold water, enough to give a dryish pastry texture.
3. DO NOT RUB, only stir enough to bind the ingredients together.
4. The mixture can be put into a buttered basin and covered with first a layer of foil, then a cloth (tied on with string), but the usual way is to make a thick roll shape, and wrap it in buttered greaseproof (waxed?) paper, and tie into a cloth.
5. Boil in a lot of water for two to three hours on top of the stove, or all day if using a crock pot.
6. To serve, slice it into 1" thick chunks while still hot.
7. Some people serve it with egg custard, but others consider serving spotted dick with moist brown sugar and a large spoonful of salted butter a must.
8. Use both if you like.
Title: Halloween Pumpkin Oatmeal Cookies
Ingredients:
- 4 flour
- 2 oats
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 1/2 margarine
- 2 brown sugar
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 solid pack pumpkin
- 1 chocolate chips
Instructions:
1. Combine flour, oats, baking soda, cinnamon, and salt; set aside.
2. Cream butter; gradually add sugars, beating til fluffy.
3. Add egg and vanilla; mix well.
4. Alternate additions of dry ingredients and pumpkin, mixing well between additions.
5. Stir in chocolate chips.
6. For each cookie, drop upto 1/4 c cookie dough onto lightly greased cookie sheet; shape into "pumpkin-shape" with spatula.
7. Bake at 350 degrees F for 20-25 minutes.
8. Decorate with icing and assorted candies, raisins, and/or nuts.
Title: French Pink Macaroons
Ingredients:
- 3 caster sugar
- 2 icing sugar
- 1 1/4 icing sugar
- 1 chocolate
- 2
- 100
- 2
Instructions:
1. To make the white chocolate ganache- stir the chocolate and the thickened cream in a saucepan over a low heat until smooth.
2. Transfer the mixture to a small bowl. Cover and refrigerate until the mixture is spreadable.
3. For the macaroon cookies- Preheat oven to 150°C or 130°C if using a fan-forced oven. Grease oven trays and line them with baking paper.
4. Ensure mixing bowl is thoroughly clean. Beat egg whites in a small bowl with an electric mixer until soft peaks form.
5. Add the sugar and food colouring, beat until the sugar dissolves.
6. Transfer the mixture to a large bowl.
7. Fold in the sifted icing sugar and almond meal, in two batches.
8. Spoon the mixture into large piping bag fitted with a 1.5cm plain tube.
9. Pipe 36 x 4cm rounds, 2cm apart, onto the trays. (keep the circles as uniform as possible as this will make your macaroons look uniform and make pairing easier).
10. Tap the trays on the bench top to allow macaroons to spread slightly. Dust with sifted icing sugar and allow to stand for 15 minutes.
11. Bake macaroons about 20 minutes. Remove from oven and allow to stand 10 minutes on the trays before transferring to a wire rack to cool.
12. Sandwich macaroons with the ganache.
13. Dust with a little sifted icing sugar to serve.
14. Makes 18.
Title: Granny's Apple Cake
Ingredients:
- 1 sugar
- 2 eggs
- 3 flour
- 2 apples
- 3 vanilla
- 1 pecans
- 1 raisins
- 1/2 cinnamon
- 1 nutmeg
- 1 sugar
- 1 margarine
- 1 buttermilk
- 1/2 baking soda
- 1/2
Instructions:
1. Cake:.
2. Combine oil, sugar & eggs. Beat well.
3. Add remaining ingredients (ending with the nutmeg- the rest of the ingredients are for the warm topping)& stir to blend well.
4. Pour into greased 9x11 pan (I prefer Pam w/flour).
5. Bake at 350 degrees for 40 to 45 minutes.
6. Topping:.
7. Cook sugar, white syrup and margarine over medium heat until its reaches a soft boil stage.
8. Add soda to buttermilk and then pour into hot mixture.
9. Add vanilla last.
10. Remove from heat and beat with small mixer until slightly thickened, allowing it to cool alittle.
11. Pour warm caramel icing over the cake while it is still warm.
Title: Peanut Butter and Jam Cake(Cook's Country)
Ingredients:
- 2 1/4 cake flour
- 1 vanilla extract
- 6 sugar
- 2 baking powder
- 1 3/4 table salt
- 4 unsalted butter
- 1 unsalted butter
- 12 creamy peanut butter
- 16 heavy cream
- 1 vanilla extract
- 3 confectioners' sugar
- 1
- 2
- 1 3/4
- 1
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease two 8-inch square baking pans and cover pan bottoms with squares of parchment paper. Grease and flour parchment. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.
2. Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
3. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
4. Divide batter evenly between three prepared cake pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on upper middle and lower middle racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.
5. Rest cakes in pans 10 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely, about 1 1/2 hours.
6. **If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.
7. FOR THE FROSTING: Using stand mixer fitted with whisk, whip butter, peanut butter, cream, and vanilla on medium-high speed until combined, about 30 seconds. reduce speed to medium-low and slowly add sugar until smooth, 1 to 2 minutes. increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
8. TO ASSEMBLE: Slice each cake in half horizontally; spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled cake on cake plate, then spread 1 cup frosting in even layer over top. Place second reassembled cake on top of frosting. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. heat remaining 1/4 cup jam in bowl in microwave until melted and smooth, about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and lightly drag paring knife through lines to create marbled appearance. Serve.