chocolate peanut butter cake

★★★★★ 1 Review
Eudocia508 avatar
By Eudocia Romulus
from New York, NY

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.

★★★★★ 1 Review
serves 12
prep time 1 Hr
cook time 25 Min

Ingredients For chocolate peanut butter cake

  • 1/2 c
    butter, softened
  • 1 3/4 c
    sugar
  • 3
    eggs
  • 4 oz
    unsweetened chocolate, melted and cooled
  • 1 tsp
    vanilla extract
  • 1 3/4 c
    self-rising flour
  • 1/4 tsp
    baking soda
  • 3/4 c
    milk
  • 1/2 c
    water
  • PEANUT BUTTER FILLING
  • 1/3 c
    heavy whipping cream
  • 1 tsp
    vanilla extract
  • 4 oz
    cream cheese
  • 1/4 c
    smooth peanut butter
  • 2 Tbsp
    confectioners' sugar
  • FROSTING
  • 1 c
    semi-sweet chocolate chips
  • 1 c
    heavy cream, whipped

How To Make chocolate peanut butter cake

  • 1
    Preheat oven to 350 degrees. Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside.
  • 2
    In 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.
  • 3
    Combine the flour, baking soda and salt; add to creamed mixture alternately with milk and water, beating well after each addition.
  • 4
    Pour 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.
  • 5
    FILLING 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.
  • 6
    FROSTING 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.

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