Chocolate Peanut Butter Cake

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Chocolate Peanut Butter Cake

1 ¾ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup sugar

5 tablespoons creamy peanut butter

2 oz. semi-sweet chocolate, melted and cooled

1 cup buttermilk or sour milk

1 teaspoon vanilla

Cream the peanut butter and melted chocolate together. Sift the dry ingredients together and add to the peanut butter mixture alternately with the milk and vanilla. Beat for 1 to 2 minutes on medium speed or 2 minutes by hand. Put the batter in 2-8” round cake pans that have been lightly greased with shortening and floured. Bake at 350F for around 25 minutes or until a pick inserted in the center of the cake comes out clean. Cool in pans for 10 minutes then invert cakes onto cooling racks. When completely cool, frost as desired. Serves up to 10.

Peanut Butter Frosting:

1 pound confectioner’s sugar (preferably 10X)

¼ cup butter

¼ cup creamy peanut butter

Cream all ingredients together with mixer until smooth and creamy. If the frosting seems too stiff, add a few drops of milk at a time until it’s of the right consistency. After frosting the cake with this, some roasted peanuts can be sprinkled on the top of the cake for added decoration and taste. Or, instead of or with the peanuts some chocolate sprinkles would be nice on the top and sides of the cake.

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