Wednesday, May 23, 2012

Peanut Butter Frosted Chocolate Cake

I think it was about 3 months ago, I ordered a couple mystery novels for reading in my free time. I have not yet turned a page in a single one of them. My problem is that my mom, and my gram, have both been cleaning out cookbooks and sending them my way. Whenever I do have time to sit and read for a bit, I end up picking up a new cookbook and paging through. Am I the absolute luckiest to be having this problem?? The bad part for my truckin' man is that the new item on his honey do list is to get some shelving created to help me organize all this!

I was star struck the other night when I found a Chocolate Cake covered in a Peanut Butter Frosting. So much for my branching out and baking without Chocolate or Peanut Butter for a while! It did not disappoint. Give this a try. Make sure you have a glass of milk ready :)

Chocolate Cake
2 c. all-purpose flour
2 c. sugar
2/3 c. baking cocoa
2 t. baking soda
1 t. baking powder
1/2 t. salt
2 eggs
1 c. milk
2/3 c. vegetable oil
1 t. vanilla extract
1 c. brewed coffee, room temperature

In mixing bowl, combine dry ingredients.  Add eggs, milk, oil and vanilla; beat for 2 minutes.  Stir in coffee (batter will be thin). Pour into a greased 9 x 13 baking pan.  Bake at 350 for 35-40 minutes, or until a tooth pick inserted near the center comes out clean.  Cool completely on wire rack.

Peanut Butter Frosting
3 ounces cream cheese, softened
1/4 c. creamy peanut butter
2 c. powdered sugar
2 T. milk
1/2 t. vanilla extract 
1 Hershey bar, chopped

Beat cream cheese and peanut butter in a mixing bowl until smooth.  Beat in sugar, milk and vanilla.  Spread over cake. Sprinkle with Hershey bar pieces.   Store in refrigerator.

***Note*** If you like a thicker frosting, double the frosting recipe!

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