1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/2 cup (125ml) milk
40g smooth peanut butter
Icing:
80g butter, softened
100g smooth peanut butter
120g icing sugar, sifted
1 tbsp milk
Chopped peanuts, to decorate
Preheat your oven to 170°C. Grease and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the melted butter and peanut butter until well combined, followed by the milk. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly in the prepared tin and bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
For the icing, beat the butter and peanut butter with an electric hand mixer until smooth. Mix in the sifted icing sugar in batches, alternating with the milk, to form a smooth and silky icing. Once completely cool, ice the cake and garnish with chopped peanuts to serve.
Tip: Allergic to peanuts? Swap out the peanut butter for your favourite nut butter alternative.
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/2 cup (125ml) milk
40g smooth peanut butter
Icing:
80g butter, softened
100g smooth peanut butter
120g icing sugar, sifted
1 tbsp milk
Chopped peanuts, to decorate
Preheat your oven to 170°C. Grease and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the melted butter and peanut butter until well combined, followed by the milk. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly in the prepared tin and bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
For the icing, beat the butter and peanut butter with an electric hand mixer until smooth. Mix in the sifted icing sugar in batches, alternating with the milk, to form a smooth and silky icing. Once completely cool, ice the cake and garnish with chopped peanuts to serve.
Tip: Allergic to peanuts? Swap out the peanut butter for your favourite nut butter alternative.
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/2 cup (125ml) milk
40g smooth peanut butter
Icing:
80g butter, softened
100g smooth peanut butter
120g icing sugar, sifted
1 tbsp milk
Chopped peanuts, to decorate
Preheat your oven to 170°C. Grease and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the melted butter and peanut butter until well combined, followed by the milk. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly in the prepared tin and bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
For the icing, beat the butter and peanut butter with an electric hand mixer until smooth. Mix in the sifted icing sugar in batches, alternating with the milk, to form a smooth and silky icing. Once completely cool, ice the cake and garnish with chopped peanuts to serve.
Tip: Allergic to peanuts? Swap out the peanut butter for your favourite nut butter alternative.
1 box NOMU minimakes Chocolate Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/2 cup (125ml) milk
40g smooth peanut butter
Icing:
80g butter, softened
100g smooth peanut butter
120g icing sugar, sifted
1 tbsp milk
Chopped peanuts, to decorate
Preheat your oven to 170°C. Grease and line a 20cm square tin with baking paper.
Whisk the eggs until foamy, then whisk in the melted butter and peanut butter until well combined, followed by the milk. Add the cake mix and whisk to form a smooth batter.
Spread the batter evenly in the prepared tin and bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool.
For the icing, beat the butter and peanut butter with an electric hand mixer until smooth. Mix in the sifted icing sugar in batches, alternating with the milk, to form a smooth and silky icing. Once completely cool, ice the cake and garnish with chopped peanuts to serve.
Tip: Allergic to peanuts? Swap out the peanut butter for your favourite nut butter alternative.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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