Chocolate Peanut Butter Cake

Eudocia Romulus

By
@Eudocia508

I wanted to make a chocolate cake with peanut butter filling and found a recipe that called for a cake mix--I never use cake mixes!

I found another recipe for a scratch cake with mint filling and combined the two--of course if you prefer a mint filling, I'd be happy to provide!

I made this for my many siblings and got raves!

Update--I just made this again for my sister's birthday party. Everyone loved it! I decided to use self-rising flour and changed the frosting to a simple cream/chocolate.


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Rating:

Serves:

12

Prep:

1 Hr

Cook:

25 Min

Ingredients

1/2 c
butter, softened
1 3/4 c
sugar
3
eggs
4 oz
unsweetened chocolate, melted and cooled
1 tsp
vanilla extract
1 3/4 c
self-rising flour
1/4 tsp
baking soda
3/4 c
milk
1/2 c
water

PEANUT BUTTER FILLING

1/3 c
heavy whipping cream
1 tsp
vanilla extract
4 oz
cream cheese
1/4 c
smooth peanut butter
2 Tbsp
confectioners' sugar

FROSTING

1 c
semi-sweet chocolate chips
1 c
heavy cream, whipped

Directions Step-By-Step

1
Preheat oven to 350 degrees.
Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
2
In a large bowl,cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla.
3
Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition.
4
Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
5
FILLING

In a small bowl, beat heavy cream till thickened and fluffy, beat in cream cheese until fluffy. Add vanilla Beat in peanut butter and confectioners' sugar until smooth.
6
FROSTING

In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Beat to achieve desired texture. Frost top and sides of cake. Refrigerate until serving. Yield: 12 servings.

About this Recipe

Course/Dish: Cakes