chocolate peanut butter cake
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.
prep time
1 Hr
cook time
25 Min
method
---
yield
12 serving(s)
Ingredients
- 1/2 cup butter, softened
- 1 3/4 cups sugar
- 3 - eggs
- 4 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 3/4 cups self-rising flour
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1/2 cup water
- PEANUT BUTTER FILLING
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 1/4 cup smooth peanut butter
- 2 tablespoons confectioners' sugar
- FROSTING
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream, whipped
How To Make chocolate peanut butter cake
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Step 1Preheat oven to 350 degrees. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
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Step 2In 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.
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Step 3Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition.
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Step 4Pour 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.
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Step 5FILLING 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.
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Step 6FROSTING 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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