chocolate peanut butter cake

Name: Chocolate Peanut Butter Cake
Cook time: 25 min
Cuisine: American
Ingredients: FOR THE CAKE; 1/2 cup(s) butter, softened; 3/4 cup(s) firmly packed light brown sugar; 1/2 cup(s) sugar; 1/2 cup(s) creamy peanut butter; 4 - eggs, separated; 2 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 cup(s) whole milk; - creamy chocolate icing (below); FOR THE CREAMY CHOCOLATE ICING; 1 cup(s) sugar; 1 cup(s) heavy whipping cream; 5 - 1 ounce squares unsweetened chocolate, chopped; 10 tablespoon(s) butter; 1 cup(s) powdered sugar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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cook time 25 Min

method Bake

Ingredients For chocolate peanut butter cake

FOR THE CAKE
1/2 c

butter, softened
3/4 c

firmly packed light brown sugar
1/2 c

sugar
1/2 c

creamy peanut butter
4

eggs, separated
2 c

all purpose flour
1 tsp

baking powder
1/2 tsp

salt
1 c

whole milk
creamy chocolate icing (below)
FOR THE CREAMY CHOCOLATE ICING
1 c

sugar
1 c

heavy whipping cream
5

1 ounce squares unsweetened chocolate, chopped
10 Tbsp

butter
1 c

powdered sugar

How To Make chocolate peanut butter cake

1
Preheat oven to 350F. Spray 2 (9 inch) round cake pans with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add peanut butter, beating until combined. Add egg yolks, one at a time, beating well after each addition. In a medium bowl, stir together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Beat until combined. In another large bowl, using clean beaters, beat egg whites at high speed with an electric mixer until stiff peaks form. Gently fold into batter. Divide batter evenly among prepared pans. Bake until a wooden pick inserted in center comes out clean, 23-25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.

2
Make the creamy chocolate icing: In a medium saucepan, combine sugar and cream. Bring to a boil over medium high heat. Reduce heat to medium low, simmer 6 minutes, stirring frequently. Add chocolate and butter, stirring until chocolate melts. Let cool 10 minutes. Add powdered sugar to chocolate mixture, whisking until smooth. Let cool approximately 1 hour, stirring occasionally until mixture reaches a spreadable consistency. Spread icing between layers and on top and sides of cake.
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