Peanut Butter & Popcorn Layer Cake
A delicious Peanut Butter & Popcorn Layer Cake recipe from the Cook’s Diary.
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)
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.