Description
The perfect balance of sweet and salty, these milkshakes make a satisfying summer treat.
Ingredients
- FOR THE CAKE:
- 1 whole Egg
- ¼ cups Canola Oil
- 1 cup Milk
- ½ teaspoons Vanilla Extract
- 2-⅔ cups All-purpose Flour
- ⅔ cups Granulated Sugar
- ⅓ cups Cocoa Powder
- 3 teaspoons Baking Powder
- FOR THE FUDGE SAUCE:
- 1 cup Semisweet Chocolate Chips, Melted
- ¾ cups Chunky Peanut Butter
- 2 Tablespoons Milk
- FOR THE MILKSHAKES:
- 4 cups Milk
- 2 cups Vanilla Ice Cream (about 6 Scoops)
- Whipped Cream, To Serve
Preparation
For the cake:
Preheat the oven to 350ºF. Mix the egg, oil, milk, and vanilla. Add the flour, sugar, cocoa, and baking powder and mix until combined. Using a tablespoon-sized cookie dough scoop, scoop the batter onto baking sheets covered in parchment paper. This recipe should make about 16 little cakes. (They look like the tops of whoopie pies.) Bake the cakes for about 12 minutes, switching the position of the pans halfway through to ensure even cooking. Let cool on a baking rack.
Once the cakes are cool, preheat the oven to 350ºF again. Cut the cakes into small pieces, about 1 inch across. Place the pieces on ungreased baking sheets and toast them for about 5 minutes. Remove them from the oven and let them cool.
For the fudge sauce:
Combine the melted chocolate, peanut butter, and milk. This can be done ahead, just make sure to heat the fudge sauce up before serving.
For the milkshakes:
Add half of the cake pieces, half of the milk, and half of the ice cream to a blender. Blend until everything is incorporated and the cake is in little pieces. Pour 4 milkshakes. Repeat with the remaining cake pieces, milk, and ice cream. Pour 4 more milkshakes. Serve with a dollop of the fudge sauce and whipped cream. Enjoy!
