Virginia Lopez Recipe

Chocolate Peanut Butter Cake

By Virginia Lopez sosuka70


Recipe Rating:
Serves:
30
Prep Time:
Cook Time:
Cooking Method:
Bake
164 Comments:

Virginia's Story

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.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a peanut lover's dream cake! We used creamy peanut butter and heavy cream in the decoration and it all baked perfectly in a 9" cake pan. Simply delicious.

Ingredients

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
3 large
eggs
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

Directions Step-By-Step

1
FOR CAKE: Preheat the oven to 350 degrees F.
2
Butter and flour one 9 inch round cake pan.
3
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.
4
In a diffrent bowl, using an electric mixer on high, beat the eggs, sugar, and vanilla for 3 minutes or until fluffy.
5
Reduce speed to low, and blend in peanut butter.
6
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.
7
Pour the batter into the pan and bake for 45 minutes or until toothpick comes out clean.
8
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.
9
Remove cake from freezer and place cake on a rack.
10
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.
11
Pour the glaze evenly over the cake. Let glaze dry for 15-20 minutes.
12
In a piping bag, put peanut butter cream. Decorate cake however you wish.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Nuts
Regional Style: American
Collection: 2012 Member's Choice
Other Tag: For Kids

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164 Comments

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Alison Wiebe ALIW1
Nov 30, 2013
Oh, and by the way, the glaze recipe makes a LOT of glaze, and you really don't need it all.
I saved some and am now using it for a cheesecake. MMMMM, luscious!!!
user
Alison Wiebe ALIW1
Nov 30, 2013
I made this the other day and it turned out great. I must say though, that the instructions given were a little murky, to say the least.
I realized what a lot of batter this recipe made, so poured it all into a 9 inch springform pan that I lined on the bottom only with parchment paper, and sprayed the sides lightly with cooking spray. Someone showed up for a visit, so it didn't get put into the freezer, but instead just cooled on the rack. It released from the pan beautifully.
I read quite a few of the reviews about all the confusion with the peanut butter cream, so Googled it and decided on Wilton's Peanut Butter Butter Cream Frosting/Icing. Wow!! and Holy Cow!! was that ever good!!
I cut the cake in half horizontally and filled it with said Frosting, then plopped the top half back on and poured on the glaze.
I then put it in the fridge and the glaze hardened into this lovely, rich shell. For the final touch, I piped rosettes of the peanut butter frosting on the top.
It made 12 generous, but not over-the-top servings.
P.S. Use Heavy or Whipping Cream, and NOT Whipped.
user
Gail Springsteen gail0925
Nov 3, 2013
Thanks for the great help and comments, Nancy!
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Nancy Roto nanomom
Nov 3, 2013
I made this cake twice yesterday. A 9 inch round that is 1 to 1 1/2 inches deep will not hold all the batter. I did this with one and it oozed out all over. I ended up throwing that out and starting again. I used to two 8 1/2 inch rounds and made a layered cake. I definitely need to lower the timed amount as cake was about 5 minutes too long making it a tad dry. I also learned that I will now read the test kitchens comments as I only used regular whipping cream and should have used the advised heavy whipping cream. I will make this again but purchase a deeper 9 inch pan and heavy whipping cream.
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Pamela Fuller Grams2011
Oct 28, 2013
This really serves 30??