Chocolate Peanut Butter Cake
My step-father’s birthday was the other day & I made a cake that included some of his favorite things: chocolate and peanut butter. I used the Smitten Kitchen’s recipe, changing only a few things.
Ingredients & Directions:
- 2 C Flour
- 2 1/2 C Sugar
- 3/4 C Unsweetened Cocoa Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 1 C Vegetable Oil
- 1 C Sour Cream
- 1 1/2 C Water
- 2 T Distilled White Vinegar
- 1 tsp Vanilla Extract
- 2 Eggs
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well.
Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Don’t be worried, the mixture is also very watery looking.
Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks and let cool completely.
Here are three ways to make Peanut Butter Frosting (#3 is from Smitten Kitchen’s recipe). I don’t like cream cheese, so if I am not feeling ambitious or am running short on time I always make option 1. Sandra Dee-ing my way into culinary excellence.
Peanut Butter Frosting #1
- 2 Cans of Whipped White Frosting
- 1 C Peanut Butter
Mix together and use.
Peanut Butter Frosting #2
- Wilton Buttercream Icing
- 1 C Peanut Butter
Mix together and use.
Peanut Butter Frosting #3
- 10 Oz cream cheese, at room temperature
- 1 stick (4 ounces) unsalted butter, at room temperature
- 5 cups confectioners’ sugar, sifted
- 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.
Frost each layer of cake and then frost the top & sides, making sure the sides are smooth. The top will be covered with a glaze so don’t worry about it too much.
Chocolate-Peanut Butter Glaze
- 8 Oz Semi-Sweet Chocolate Chips
- 3 T Smooth Peanut Butter
- 2 T Light Corn Syrup
- 1/2 C Half-and-Half
In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
Pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips.
Cut & serve the cake. We ate about half of the cake in about two minutes it was that good.
(Steven)
