peanut butter passion cake
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|1 c||vegetable oil|
|1 tsp||vanilla extract|
|3 c||all purpose flour|
|3/4 c||cocoa, unsweetened|
|2 tsp||baking powder|
|2 tsp||baking soda|
|1 1/2 tsp||salt|
|1 c||coffee at room temperature|
|FOR THE FROSTING|
|8 oz||cream cheese at room temperature|
|1 c||cream peanut butter|
|1/2 c||powdered sugar|
|12 oz||non dairy whipped topping thawed|
|1/2 c||chocolate sandwich cookie crumbs|
|2 c||peanut butter cups chopped|
|1/4 c||prepared fudge frosting any brand|
Preheat oven to 350. Grease and flour a 9x13x2-inch pan or 2-9 inch round or 3-8 inch round pans or 1-10 inch round pan and set aside.
Using a electric mixer combine sugar, oil, eggs and vanilla beat for 1 minute.
Gradually add remaining ingredients alternating wet and dry and beat for 2-3 minutes at medium speed.
Pour batter into prepared pans and bake for 40-45 minutes or so until cakes is done. Cook for 5 minutes and carefully remove from the pans.
Using a spatula gently fold in whipped topping until smooth. Chill frosting for about 1 hour even overnight is ok. This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.