Chocolate Peanut Butter Cake
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|CHOCOLATE PEANUT BUTTER CAKE|
|2 c||all purpose flour|
|2/3 c||unsweetened cocoa powder|
|1 1/4 tsp||baking soda|
|1/4 tsp||baking powder|
|1 2/3 c||sugar|
|1 tsp||vanilla extract|
|1 c||peanut butter|
|1 1/3 c||cold water|
|CHOCOLATE, PEANUT BUTTER GLAZE.|
|1 c||whip cream|
|1/2 c||peanut butter|
|24 oz||semi-sweet chocolate chips|
Cooked to Perfection
Chula Vista, CA (pop. 243,916)
Member Since Nov 2011
Cake covered in chocolate, peanut butter glaze. In my family, I have grandchildren who love peanut butter and chocolate. I realized that I could combine the two ingredients to satisfy my grandchildren. They, as well as the rest of the family, love the cake.
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.