Sunday, August 05, 2007

FlufferNutter Cake

I was born in Nashua, New Hampshire and lived there for six happy years until my father relocated us to Southern California. One piece of my New England childhood I tried to bring with me was my favorite lunch box sandwich, the FlufferNutter. Unfortunately, ridicule abounded as kids in my new school didn't even attempt to understand the wonderful creation that is peanut butter and marshmallow cream on white bread. It only took me about a week to beg my mother for regular peanut butter and grape jelly so I could be like all the other kids. Sad.

As an adult of course, I indulge in a FlufferNutter on the rare occasion that I crave one, and I'm not the slightest bit embarrassed. Since The Elvis was orignally a sandwich and translated so well into a two layer cake, I was inspired to try turning the FlufferNutter into a cake as well.

FlufferNutterCake

1 1/2 sticks butter, softened
1 1/2 cups white sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites
3/4 cup milk
2 teaspoons vanilla paste

Preheat over to 350 degrees. In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture.

Pour the batter into two greased amd floured 9 inch round cake pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool in pan on rack for 5 minutes, then turn out onto a rack and let cool completely.

For the filling, I simply used a few heaping tablespoons of marshmallow fluff and sprinkled it with 1/3 cup of peanut butter chips. If I were to make this cake again, I would add powdered sugar to the marshmallow to increase it's viscosity. Without the additon of sugar, the marshmallow will leak out from between the cake layers and from the peanut butter frosting (The first picture of this post illustrates this phenomenon). At A Full Plate, we all agreed it looked cool, but ultimately I was disappointed because most of the marshmallow was too thin to hold it's place.

For the frosting on the outside of the cake, I used the Peanut Butter Frosting developed during The Elvis Cake.

2 sticks of butter, room temperature
1 cup of smooth peanut butter.
4 cups of powdered sugar
Up to 2 Tbs milk

In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking. Frost the cake liberally and sprinkle the top with additonal peanut butter chips.

FlufferNutterCakeInnards

Enjoy with a nice glass of milk!

21 Comments:

  1. Cheryl said...
    I'm really running out of ways to profess my love for you.

    A fluffernutter cake? I freakin loved those sandwiches as a child. I am making this one day and will dedicate my whole post to you
    E said...
    Cheryl-

    Thank you, that comment made my day.

    If you loved FlufferNutters, you're going to love love love this cake.
    Corinne said...
    OMG. That cake looks incredible. (Slashfood sent me)

    I was born & raised in New England, now living in the DC area, and the only time I eat Fluffernutters is when we vacation in NH. It's the ultimate vacation food for me.

    That cake looks like it needs a side order of insulin. I must make it!
    Deborah said...
    I just saw this on Slashfood and had to rush over for the recipe. This looks incredible!!
    Lorrie said...
    I saw it on Slashfood as well, and my husband informed me that "Oh yes, you will be making that soon, right?"
    Thanks for sharing what looks like a very delicious recipe!
    shelley said...
    I can't wait to try this! I wish the fluffernutter it came in ice cream form as well.
    Chris W. said...
    This looks really good! I will make it! However I'm thinking of a variation/// what if you were to make your own marsh-mallow sauce, and then poured in peanut butter? Would that be a good icing? I'll Post back!

    /chris
    Laura said...
    Thank you for this, you are my hero! I'm not making it until I lose 5 lbs (it's my reward), but my mouth is watering just looking at it.

    Also, I had no idea these sandwiches were only in NE. I grew up in RI and they were very common there!
    Carol H. said...
    I think I ate Fluffernutters from 1st through 8th grade! I was teased, also, but it didn't stop me from eating them. I usually have one about once a year now.

    The cake looks great!
    Georgia said...
    Yum! We used to make fluffernutters in college..hehe...cake here I come!
    Salma said...
    Hi!! I dropped by your blog by chance and loved it so much and that cake looks soooo yummy!!
    Can you do me a favour? i don't know whether the stick of butter equals one cup of butter or more.
    Hope you reply soon, coz i want to make this cake.
    Thanks so much,
    nice blog
    E said...
    Salma -

    One stick of butter is 1/2 cup.
    Chris said...
    E - yum! A Bostonian myself, I am all about the FLuffernutter sandwiches! It took several years for the stores down here to get fluff - and to "Jet Puff Cream". My sister has us send it out to her! LOL This cake looks so yummy -
    Salma said...
    Thanks alot :)
    Jeremy said...
    My girlfriend sent me to check this out since she knows of my fondness for fluffernutters. :)

    Thanks! We'll be trying this out soon!
    Jayde said...
    For gods sake, why am I a diabetic when things like this exist.

    You make diabetic fluffernutter lovers sad. =)
    Mel said...
    That looks amazing. Being raised in the south, it looks like I've really missed out on Fluffernutters. Ill have to give them a shot pronto.
    chefchickstephanie@gmail.com said...
    I would so get down with that cake! I am a fine food chef but peanut butter is my favorite food and I have no shame admitting it.

    *drool*
    Steph said...
    Oh my gosh - You are such a goddess!

    My husband grew up in New England and introduced me to Fluffernutters. I've been hooked ever since! (Fluff is so amazing)

    Can't wait to try this cake! YUM!!
    Sarah said...
    It appears I am a bit late to the party, but can anyone assist with the oven temperature? I would assume 350, but a confirmation would be great :)
    whats4lunch said...
    That's funny I was thinking recently that Reese's Pieces would make a nice addition to a fluffernutter.

    This cake is a similar idea.

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