Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for?
Prep time:
Cook time:
Serving size: 14
Calories per serving: 719
Ingredients:
Cook time:
Serving size: 14
Calories per serving: 719
2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon salt
FILLING:
1 cup butter, softened
3/4 cup creamy peanut butter
1 1/2 cups 1-1/2 confectioners' sugar
FROSTING:
1/2 cup creamy peanut butter
6 ounces bittersweet chocolate, chopped
1 cup butter, softened
2 cups marshmallow creme
1/3 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 cups dark chocolate chips, optional
1 cup peanut butter chips, optional
1 teaspoon shortening, optional
Directions:
In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth.
For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectionersí sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving.
For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.
Source: tasteofhome.com
Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth.
For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectionersí sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving.
For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
