Peanut butter and popcorn layer cake

Name: Peanut butter and popcorn layer cake
Ingredients: 175 g caster sugar; 275 g butter, softened; 40 g treacle; 3 medium free-range eggs; 175 g self-raising flour (sifted); 2-4 tbsp milk; 110 g smooth peanut butter; 225 g icing sugar; 15 g sweet and salty popcorn; toffee sauce for drizzling (optional)

That's it, we want this peanut butter and popcorn cake with a fork, right now!

Brought to you by Dairy Diary

Is there any combination better than peanut butter and popcorn?! We're not convinced there is, and when added to a layered chocolate cake we're ALL over it! Take a look at this recipe from the Dairy Diary 2019, and we promise you'll never look back!

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10 people

Servings

Ingredients

175 g caster sugar
275 g butter, softened
40 g treacle
3 medium free-range eggs
175 g self-raising flour (sifted)
2-4 tbsp milk
110 g smooth peanut butter
225 g icing sugar
15 g sweet and salty popcorn
toffee sauce for drizzling (optional)

Instructions

Preheat the oven to 180°C/Gas Mark 4. Grease and line three 18cm (7in) round sandwich tins. 

Cream together the caster sugar, 175g (6oz) butter and treacle until light and fluffy. 

Beat in the eggs, one at a time, each with 1 tbsp flour. 

Fold in the remaining flour, cocoa and 2 tbsp milk, then spoon into the prepared tins. 

Bake for about 20 minutes, or until springy to touch. Cool on a wire rack.

Beat together the peanut butter with the icing sugar and remaining butter. Add 1-2 tbsp milk, if necessary. Use to sandwich the cakes together. Spread the remainder on top, then add the popcorn and drizzle with toffee sauce.