Sulata või, lisa suhkur, maapähklivõi, muna, vaniljeekstrakt. ega jahu küpsetuspulbri ja soolaga ning lisa tainale. Sega ühtlaseks ja jäta 1-1,5 tunniks külmkappi. Vormi käte vahel lapikud küpsised, hoia neid veel 15 min külmkapis ja siis pane 175 kraadisesse ahju umbes 13 minutiks.
Üüüüühhhh tahaks neid!!! Keegi viitsib teha??? :P Või materjali mulle osta :D
Peanut Butter layer
1 cup peanut butter (crunchy)
1- 8 oz. cream cheese (softened)
1/2 cup milk
1 cup sugar
1 tsp vanilla
Chocolate layer
1/2 cup crushed salted peanuts
2 cups sugar
1 cup oil
3 eggs
1/2 tsp baking powder
1 1/2 cups plain flour
2/3 cup powdered cocoa
1/4 cup water
2 tsp vanilla
What’s Next
Directions: Preheat oven to 350°. Thoroughly grease bottom of 9X13 pan. Mix ingredients for chocolate layer in large bowl with wooden spoon and pour half of mixture into prepared pan. Set aside. With electric mixer, beat cream cheese till smooth. Add peanut butter and beat till well incorporated. Add all other ingredients for peanut butter layer. Spoon peanut butter mixture over chocolate layer and spread to edges of pan. Carefully spoon the last half of chocolate mixture over peanut butter layer, making sure that the entire second layer is covered. Bake in preheated oven for 35 minutes or till inserted knife comes out clean. Remove from oven and pour one cup each of peanut butter and semisweet chocolate morsels over hot cake. Let melt and then spread with spoon to cover top of cake.
| Toiduaine | Detsiliiter | Supilusikatäis | Teelusikatäis |
| Fariinisuhkur | 50 | 8 | 3 |
| Hapukoor | 95 | 16 | 5 |
| Jahu | 60 | 9 | 3 |
| Kaerahelbed | 35 | 5 | 2 |
| Kakaopulber | 45 | 7 | 2 |
| Keedis | 115 | 18 | 6 |
| Kartulijahu | 75 | 12 | 4 |
| Kohupiim | 100 | 15 | 3 |
| Kohvipulber | 35 | 5 | 2 |
| Kookoshelbed | 35 | 5 | 2 |
| Küpsetuspulber | - | 15 | 5 |
| Maisihelbed | 15 | - | - |
| Majonees | 90 | 16 | 5 |
| Mandlilaastud | 30 | 5 | - |
| Manna | 80 | 18 | 6 |
| Odrakruubid | 95 | 23 | 8 |
| Piim | 100 | 25 | 8 |
| Riis | 85 | 13 | 4 |
| Riivjuust | 50 | 8 | - |
| Riivsai | 50 | 8 | - |
| Rosinad | 60 | 9 | - |
| Sidrunhape | 75 | 12 | 4 |
| Siirup | 140 | 21 | 7 |
| Sool, jäme | 100 | 15 | 5 |
| Sool, peen | 125 | 19 | 6 |
| Suhkur | 85 | 13 | 4 |
| Söögisooda | 100 | 15 | 5 |
| želatiinipulber | 60 | 9 | 3 |
| Toiduõli | 90 | 14 | 5 |
| Tomatipüree | 105 | 20 | 7 |
| Tuhksuhkur | 60 | 9 | 3 |
| Vanillisuhkur | 55 | 9 | 3 |
| Või | 100 | 15 | 5 |
| FOR THE CAKE |
| 250ml (2,5 dl) Guinness |
| 250g margariin |
| 75g (umbes 1,5 dl, veidi vähem) kakao |
| 400g suhkur |
| 142 ml (1,5 dl) hapukoor |
| 2 muna |
| 1 tl vanilliekstakti |
| 275g (4,5 dl) jahu |
| 2,5 tl küpspulbrit |
| FOR THE TOPPING |
| 300g Philadelphia toorjuustu |
| 150g (2,5 dl) tuhksuhkur |
| 125ml vahukoor |
| 1. | Preheat the oven to gas mark 4/180°C, and butter and line a 23cm springform tin. |
| 2. | Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb. |
| 3. | Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake. |
| 4. | When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. |
| 5. | Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint. |
