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| Cupcake that tasted exactly like a Reese's Peanut Butter Cup. (Photo credit: Wikipedia) |
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| Sheepy cake (Photo credit: Sweet Creations Studio (by Senel)) |
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| Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle. (Photo credit: Wikipedia) |
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| Enamel Measuring Cups (Photo credits: West Elm) |
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| Celebration Cakes (Photo credit: California Bakery) |
No measuring cups needed:
an easy stir-up cake for afternoon tea and sewing with Reverend Al Sharpton and Politics Nation at 3 PM.
Ingredients:
A really large spoonful of any peanut butter, about 1/2 to 2/3 cup.
About 1/3 cup of sugar.
Coconut milk from a can (this is inexpensive and good to keep on hand for an easy curry dinner, coconut milk and the little curry cakes make an excellent, easy and quick gravy) just keep adding the coconut milk--a little at a time and keep stirring as the peanut butter is a little stiff and hard to stir at first.
Keep adding a little at a time and stirring until you have added about 1/2 cup but it does not have to be exact and there is no need to measure.
Mix together about 1 cup of flour with approx 1 teaspoon of salt (about a quarter size in the cup of your hand) and about 4 teaspoons or one tablespoon of baking powder. Mix it together with anything just so the salt and baking powder is distributed evenly in the flour before you dump the flour in the mixing bowl. The amount of baking powder to flour is the only thing to be careful with in measurement because if there is not enough baking powder the cake will not rise as there is no eggs and if there is too much it will have a tell tale baking powder taste after the cake is finished. The is a pretty good cake so I did not want that to happen.
If the baking powder is lumpy smash it with a spoon in a little bowl or on a saucer to prevent anyone from getting a bite of a lump of baking powder. It will taste very bad.
Now add a little water from a cup and keep stirring adding a little of the flour mixture alternately with more water until it looks like a regular cake batter.
Add about 3 very large handfuls of raisin bran and a handful of chocolate cheerios or any type of your favorite cereal--this part can be anything because the cheerios basically disappear.....about 3 cups of cereal.
Keep stirring until it is like a lumpy cake batter. A little more water may be needed.
Pour in about 1 teaspoon of vanilla and stir well.
I just stirred up this cake by hand until it looked right as I did not have access to a mixer.
This makes a cake approximately the size of one 8 or 9 inck layer cake.
Use any pan of your choice that fits the bill--spray the pan with cooking spray and bake at 350 until it looks done--you can smell the cake cooking or a knife inserted near the center comes out clean or it has a tiny bit of spring to the touch.
So this cake is really good for breakfast and tea and it is really, really good warmed up in a micro or in a frying pan for 5 mins on low with a lid with a little sugar sprinkled on the top.
Try this cakes and add your tips, please.
I just wanted to make a cake and I used the ingredients I had on hand in the house--the thing is it came out really delicious. I think it was the coconut milk that set it off.
What do you think--try it and let me know.
All cooking tips are appreciated........cl
Measuring cups can be used like spoons in this recipe but it does not have to be exact.
What is your afternoon tea cake or snack--can you share it with this blog, please?
