Saturday, November 22, 2008

Jimmy Carter Cake - Chocolate and Peanut Butter Layered Dessert

A layered pudding dessert with a shortbread type crust, topped with a peanut butter cream cheese layer, then pudding and topped with whipped topping.

Jimmy Carter Cake

If you're not a fan of the namesake, don't let that discourage you from trying this dessert, because frankly it is awesome! I'm pretty sure the dessert was born out of the 70s, and like all the other layered desserts, it has the press in crust, the layers of cream cheese and pudding and topped with whipped cream. The one difference is that this one has peanuts and peanut butter and if you love peanut butter, you will adore this. Perfect for big events, parties, potlucks and the like, if you dislike Mr. Carter, just name it something else! For those searching out this dessert on the internet, that is the name that they are looking for so I have to keep the name.

I don’t know why this is called a cake because there isn't anything cakey about it. This dessert is sort of a take on the popular chocolate pudding or fruit filled, cream cheese and  whipped topping desserts out there that go by a variety of names, some more racy than others, except that this one includes peanuts and peanut butter, and it is named after that Georgia peanut farmer (who also just happened to be our 39th president) Jimmy Carter, instead of that other very popular and lovely 3-letter word that it claims to be "better than!"

This dessert isn’t so much complicated as it is involved because of all the individual layers. Several dishes are going to be sacrificed to the dishwasher in the making of it. All I can say is clean as you go. Well you almost have to unless you have several mixer bowls for your KitchenAid, which I don't. But anyway, I'm here to tell ya – it really is so worth it. This is simply delicious!

So let's get started shall we? Here's how to make it.

Chop up 2/3 cup of peanuts, mix them with a cup of flour and cut in a stick of cold butter, press that into the bottom of a 9 x 13 inch baking pan and bake at 350 degrees for 20 minutes. Cool completely. This produces a very thin bottom crust. If you like your crust a bit more substantial, and especially if your pan is slightly larger, you will probably need to make a 1-1/2 to double bottom crust.

Cream together a cup of peanut butter, a block of cream cheese and a cup of powdered sugar and layer that on top of the crust. Don't you just want a spoon of that peanutty goodness right there? Guess what? You can! This actually makes a great dip for fruit. Loosen it up with a little cream, half and half of milk to desired consistency then serve with some cut up fruit. Yummy!

Whisk the two puddings together and then whisk in the milk. Spread that on top of the peanut butter layer. I forgot to grab a picture of that peanut butter layer by itself...oops! But you get the picture, right?

Spread that pudding layer completely out over that peanut butter layer. (Don't you hate how grainy looking instant pudding can be?)

Now, whip up the heavy cream - or use Cool Whip - and spread that creamy, sweet decadence all over the top of that pudding layer.

Sprinkle some extra chopped nuts all over the top.

Use a microplane grater to finely grate some good dark chocolate on top.

Scatter some cherries around on top if you like. Go ahead, do it. You know you want to. They look too cute! Stick the whole thing in the fridge to set and chill for several hours before serving. If you can stand it. I'll bet you won't be able to.


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Jimmy Carter Cake

©From the Kitchen of Deep South Dish
Prep time: 30 min |Inactive time: 6 hours | Yield: About 12 servings

Ingredients
  • 2/3 cup of dry roasted peanuts, chopped
  • 1 cup of all purpose flour
  • 1/2 cup (1 stick) of unsalted cold butter
  • 1 cup creamy peanut butter
  • 1 (8 oz.) package cream cheese
  • 1 cup of powdered sugar
  • 1 cup of heavy cream
  • 1 tablespoon of granulated sugar
  • 1 small package instant pudding, vanilla flavor
  • 1 small package instant pudding, chocolate flavor
  • 2-3/4 cup of milk
  • Extra chopped peanuts for garnish, optional
  • Chocolate for grating, optional
  • Maraschino cherries, optional
Instructions

Combine peanuts and flour and cut in butter; press out into a 9 x 13 inch baking pan. Bake at 350 degrees F for 20 minutes; set aside and cool completely. Put crust in fridge to chill further.

Cream the peanut butter, cream cheese and powdered sugar together. Carefully spread on top of the crust layer. Put in fridge to chill.

Whisk puddings together, add milk and whisk for about 2 minutes or until pudding begins to thicken. Carefully spread pudding on top of the peanut butter & cream cheese layer, taking care not to disturb the peanut butter layer. Put in fridge to chill.

Chill mixer bowl and beater in the freezer. Whip heavy cream on medium low speed until it begins to thicken. Add sugar, increase speed to medium high and whip until soft peaks form. Do not overbeat. Carefully spread the whipped cream over the pudding layer taking care not to disturb the pudding layer. Sprinkle with chopped nuts and grate chocolate over top. Dot with cherries.

Refrigerate 4 to 6 hours or overnight before serving.

Cook's Notes: This produces a very thin bottom crust. If you like your crust a bit more substantial, and especially if your pan is slightly larger, you will probably need to make a 1-1/2 to double bottom crust. A non-dairy topping such as Cool Whip can be substituted here – if so, omit the heavy cream and sugar and simply spread the topping out on top of the pudding layer. For testing purposes, I used regular salted Planter's dry roasted peanuts, White Lily flour, Jif creamy peanut butter, Philadelphia cream cheese and Jello brand instant pudding.

Source: http://deepsouthdish.com

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Posted by on September 11, 2012
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16 comments:

  1. What have you done to me!!! I had something like this at a Road House restaurant and it has haunted me ever since. I haven't really looked for the recipe because I was afraid to find it. I'm not very strong. And now you've gone and done it. Bad Girl.

    ReplyDelete
  2. LOL um, what?? I have no idea what you're talkin' about... this must be the work of my evil and very thin alter ego who is makin' all these delicious temptations!!!!! It could never be me.... ;)

    ReplyDelete
  3. My mom makes this.
    It is amazing.
    And now I know how to make it.
    Her secret goodness is no longer a secret.

    Mmm.

    :D
    Amber Neely
    http://amberneely.com

    ReplyDelete
  4. LOL Amber .... you'll just have to tell her that you figured it out on your own! It definitely is a winner and great for a pot luck or a party. Thanks for stopping by!

    ReplyDelete
  5. Hey I tried to subscribe but it says you don't have a feed. :[

    I'm following you instead...this is going to really hurt my waistline but I can't help myself. GAH!

    ReplyDelete
  6. Hi Brandy LOL - glad to have you as a follower! I think Feedburner's been doing some upgrades and have had periodic down times the past few days. Thanks for stopping by and letting me know - it shows feeds when I click on it right now so hopefully it's resolved.

    ReplyDelete
  7. That looks divine! And you're right... when I saw the picture I instantly thought... "I've made that before."

    But I was wrong.

    Dead wrong.

    I can't wait to try this peanut variation. I love anything peanutty. I am even growing peanuts here in my part of the South. Not being the Deep South, but the Southwest. Mmmmmmmmm.....

    Thanks! I'll let you know when I try it, blog it, and certainly reference your fabulous post.

    ReplyDelete
  8. Trish, can't wait to see what you think!

    ReplyDelete
  9. I found your blog a few weeks ago. I don't really remember how, but I am glad I did. I made your Jimmy Carter Cake this weekend for my famaly's 4th of July cook out and it was a huge hit! I left with an empty pan. Thanks for the awsome recipe. I can not wait try several more from your blog that I have book marked.

    ReplyDelete
  10. Hi Renea! I just LOVE this dessert. Thanks for coming back to let me know how it was received!! So many people pretty much just pass by, so I love hearing from readers.

    If you're interested, you can also subscribe at http://feeds2.feedburner.com/MyNew30 or there's an email subscription in the left hand sidebar.

    ReplyDelete
  11. That looks good! I swiped the recipe... Thank You!!!

    I thikn I'll fix that for our son's party tomorrow. :-) So I better get started.

    ~ Susan
    myhookandI.blogspot.com

    ReplyDelete
  12. Don't be scared ladies - it isn't that hard - I made it and I am a 30 year old snow-plow-drivin man from Amish Country, Ohio.

    Though I think the name should be updated to Obama Pudding - half chocolate, half vanilla and NUTS!

    hahaha Thanks Mary.

    ReplyDelete
  13. I've made several versions of layered dessert recipe and this one definitely goes on the MUST TRY list! yum-yum!

    ReplyDelete
  14. They are all good aren't they? I love this one with the peanut butter.

    ReplyDelete
  15. Replies
    1. It's really good - hope you enjoy it Tabitha!

      Delete

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