peanut butter cake/chocolate mocha frosting

Name: Peanut Butter Cake/Chocolate Mocha Frosting
Prep time: 20 min
Cook time: 40 min
Yield: 12
Ingredients: 1 box(es) yellow cake mix (i used hy-vee brand); 12 ounce(s) peanut butter (i used skippy chunky); 3 medium eggs (per pkg. instructions); 1/3 cup(s) vegetable oil (per pkg. instuctions); 1/2 stick(s) butter room temperature (my addition); 1 1/3 cup(s) water, cold (per pkg. instruction); ## FOR THE CHOCOLATE/MOCHA FROSTING; 1 package(s) cream cheese 8 oz.; 1/2 stick(s) butter (i use salted butter); 2/3 cup(s) hershey cocoa dry; 1 cup(s) powdered sugar; 1 tablespoon(s) instant coffee crystals heaping, dry; 1/2 cup(s) walnuts crushed to top (optional); 1/2 cup(s) milk (to thin if required)

(5 RATINGS)

204 Pinches 1 Photo

Gary Hancq

Port Byron, IL

Updated on Feb 6, 2011

A pairing of Peanut Butter, Chocolate and Coffee. What's not to like? I didn't take my lawyer to the store with me to read the fine print so I ended up carrying home Chunky Peanut Butter rather than Smooth, which I prefer. Life's plumb full of surprises. Alas, the Chunks didn't spoil the cake a bit. It turned out to be a moist bit of goodness. Chalk up another successful experiment.

Rate

prep time 20 Min

cook time 40 Min

method ---

yield 12 to 15 pieces

Ingredients

1 box yellow cake mix (i used hy-vee brand)
12 ounces peanut butter (i used skippy chunky)
3 medium eggs (per pkg. instructions)
1/3 cup vegetable oil (per pkg. instuctions)
1/2 stick butter room temperature (my addition)
1 1/3 cups water, cold (per pkg. instruction)
FOR THE CHOCOLATE/MOCHA FROSTING
1 package cream cheese 8 oz.
1/2 stick butter (i use salted butter)
2/3 cup hershey cocoa dry
1 cup powdered sugar
1 tablespoon instant coffee crystals heaping, dry
1/2 cup walnuts crushed to top (optional)
1/2 cup milk (to thin if required)

How To Make peanut butter cake/chocolate mocha frosting

Step 1

In a large bowl combine the cake mix, peanut butter, eggs, vegetable oil, butter and water. Stir and mix and combine all well.

Step 2

Pour into a lightly oiled 9" by 13" cake pan. Bake per package instructions until toothpick inserted in center of cake comes out clean. (My package called for 350 degree oven for 35 to 40 minutes, and worked well).
Step 3

Remove from oven and allow cake to cool completely.
Step 4

For The Frosting: In a large bowl combine and mix well the Cream Cheese, Butter, Cocoa, and Powdered Sugar and Instant Coffee. (I used a hand mixer for this). (Add milk a little at a time if needed to thin out slightly).
Step 5

Spread frosting over cake and smooth out. (A sprinkle of Chopped Walnuts on top is optional). If you are fortunate enough to have Black Walnuts, they would be the Crowning Glory.
Step 6

Cooks Note: It got 'et up!! Prepared this for our get together at the local pup for the Super Bowl Game. Also supplied the crew with my "Braggin' Rights Chili" which see.
Step 7

Reluctant Note: After preparing the cake and pouring it into the 9" by 13" pan, I realized the batter was exceptionally stiff. Then I realized I had forgot to add the water. So, out from the pan and back into the mixing bowl, and an additional clean up of the pan. (I'm still working on that thing called Perfection.) Appears I have a way to go.
Step 8

Post Note: This went fast during Super Bowl and most of the girls took a piece or two home with them. I was left with two pieces, one for my house cleaner Monday morning, and one for me, unless I get a visitor before I get to my piece.
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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