Chocolate Peanut Butter Cake
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CHOCOLATE PEANUT BUTTER CAKE
unsweetened cocoa powder
CHOCOLATE, PEANUT BUTTER GLAZE.
semi-sweet chocolate chips
FOR CAKE: Preheat the oven to 350 degrees F.
Butter and flour one 9 inch round cake pan.
In a bowl, sift the flour 3 times, measure again to make sure that you have excatly 2 cups of flour. (Flour may expand when sifted.) Sift again with cocoa, baking powder, and baking soda.
In a diffrent bowl, using an electric mixer on high, beat the eggs, sugar, and vanilla for 3 minutes or until fluffy.
Reduce speed to low, and blend in peanut butter.
Using a wooden spoon, stir the flour mixture into the egg mixture, 1/3 at a time, Alternating with the water and beginning and ending with the flour.
Pour the batter into the pan and bake for 45 minutes or until toothpick comes out clean.
Cool the cake in the pan on a rack for 10 minutes. Place the pan into the freezer for 20 minutes, after it has cooled for 10 minutes outside.
Remove cake from freezer and place cake on a rack.
FOR GLAZE: While cake is in freezer: In a saucepan, heat the whipped cream and peanut butter until it starts to boil; remove from heat and add chips. Stir until chocolate has melted.
Pour the glaze evenly over the cake. Let glaze dry for 15-20 minutes.
In a piping bag, put peanut butter cream. Decorate cake however you wish.
Last Updated: Sun, Jun 26, 2016