Chocolate Peanut Butter Cake
INGREDIENTS
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Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)
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2 cups all-purpose flour
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2 1/2 cups sugar
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3/4 cup unsweetened cocoa powder, preferably Dutch process
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2 teaspoons baking soda
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1 teaspoon salt
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1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
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1 cup sour cream
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1 1/2 cups water
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2 tablespoons distilled white vinegar
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1 teaspoon vanilla extract
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2 eggs
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1/2 cup coarsely chopped peanut brittle (I skipped this)
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1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
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2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat unti
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3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (
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4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of
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5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so th
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