Chocolate Peanut Butter Cake

Name: Chocolate Peanut Butter Cake
Prep time: 3 h
Cook time: 50 min
Total time: 3 h 50 min
Yield: 30
Cuisine: American
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

By Virginia Lopez
@sosuka70

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

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. The Test Kitchen

Rating:

★★★★☆ 40 votes4

Comments:

166 Comments

Serves:

Prep:

3 Hr

Cook:

50 Min

Method:

Bake

Ingredients

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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

How to Make Chocolate Peanut Butter Cake

Step-by-Step

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