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Peanut Butter Parcels

Author: Susan Reid

Peanut Butter Parcels Recipe Peanut Butter Parcels Recipe

Our homemade salute to Drakes Funnybones®, these cakes are a luscious combination of chocolate cake surrounding a creamy peanut butter center, surrounded with more chocolate. What could be better?

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At a glance

Prep
Bake
Total
Yield
27
Nutrition information

Ingredients

Choose your measure:

Cake

Peanut Butter Filling

  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 6 to 8 tablespoons milk

Chocolate Coating

Instructions

  1. Preheat the oven to 350°F. Grease a 9" x 13" pan, line it with parchment paper (we recommend metal clips to hold it in place), and spray the paper.
  2. For the cake: Cream the butter and sugar until light and fluffy.
  3. 2. Add the eggs one at a time, beating well between additions, and stopping to scrape the sides and bottom of the bowl at least once or twice. Add the vanilla.
  4. Whisk the cocoa powder, flour, baking powder, baking soda, and salt through a strainer to break up any lumps in the cocoa.
  5. Add half the dry ingredients to the egg mixture and mix.
  6. Add the buttermilk or yogurt and mix. Scrape the bowl, then add the remaining dry ingredients. Pour the batter into the prepared pan.
  7. Level the top with an offset spatula. Bake the cake for 23 to 25 minutes, until it pulls away from the edge of the pan, and springs back when lightly touched in the center. Remove from the oven and cool completely.
  8. For the filling: Place the peanut butter in a mixing bowl with the vanilla. Stir the confectioners' sugar through a strainer (to eliminate lumps) into the bowl, and mix at low speed until the mixture is crumbly.
  9. Add 4 tablespoons of the milk, and mix at low speed. You'll see the mixture's texture go from crumbly to smooth, but stiff. Stop the mixer and scrape the sides and bottom of the bowl. After that, add the milk 1 tablespoon at a time,
  10. until the filling is smooth and spreadable.
  11. To assemble: Remove the cooled cake from the pan using the parchment paper. Split the cake into two layers.
  12. Remove the top layer and set it aside.
  13. Spread the filling over the bottom cake layer.
  14. Replace the top layer.
  15. Cut the filled cake into thirds lengthwise.
  16. Cut the cake into nine 1 1/2" bars. Pull them apart slightly.
  17. Melt the chocolate chips and shortening together at low power in the microwave. Stir until the mixture is smooth.
  18. Drizzle the chocolate coating over the tops of the cakes; use a small spatula to spread the chocolate over the tops and along the sides of the cakes. The chocolate will firm up at cool room temperature, but you can refrigerate the cakes to firm up the chocolate if you're in a hurry.
  19. Yield: 27 cakes.

Nutrition Information

  • Serving Size 1 cake, 59g
  • Servings Per Batch 27
Amount Per Serving:
  • Calories 241
  • Calories from Fat 108
  • Total Fat 12
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 127g
  • Total Carbohydrate 32g
  • Dietary Fiber 2g
  • Sugars 24g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.