CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
The BEST dessert combination: Chocolate and Peanut Butter! Ultra moist homemade chocolate cake with a creamy peanut butter frosting. This 9x13 cake recipe is a classic.
Provided by Julie Clark
Categories Dessert
Time 55m
Number Of Ingredients 15
Steps:
- Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
- In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
- Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
- Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
- In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
- Add 1 cup of powdered sugar and mix until blended.
- Add 2 tablespoons of heavy cream and beat until completely blended.
- Add in the remaining cup of powdered sugar. Beat for 1 minute.
- Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
- Beat for 2-3 minutes until the frosting is light and fluffy.
- *Add in ½ teaspoon of vanilla if desired.
- Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
- Sprinkle with chopped candies if desired.
Nutrition Facts : Calories 465 kcal, Carbohydrate 57 g, Protein 8 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 464 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
MOIST CHOCOLATE CAKE WITH PEANUT BUTTER ICING
This chocolate cake recipe has made the rounds for MANY years and my mother used to make it often when I was growing up. I do not know the origin of this recipe. It had been around for as long as I can remember. I wanted to share it with everyone along with my recipe for peanut butter icing.
Provided by Susan Bickta
Categories Chocolate
Time 40m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350 degrees F. Coat a 9"X13" non-stick baking pan with cooking spray. Set aside.
- 2. Meanwhile, in a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Mix well.
- 3. In a small bowl, combine the hot coffee and baking soda. Mix well and add to flour mixture in bowel. Add the milk, oil, eggs and vanilla.
- 4. Mix well by hand using a wire whisk. Mixture will be VERY thin .... almost like pancake batter.
- 5. Pour into prepared pan and bake for 30 minutes or until toothpick inserted in middle comes out clean. Let cool.
- 6. While cake is cooling, prepare the icing: In a medium size bowl, combine the melted butter, peanut butter, vanilla sugar and milk .... do not add all of the milk at once. Using your judgement as to how "spreadable" you want it. At this point you can add more confectioner's sugar for a stiffer icing or add more milk, in small increments, for a looser icing. Beat well by hand.
- 7. When cake is thoroughly cooled, spread icing on top.
CHOCOLATE SHEET CAKE WITH PEANUT BUTTER ICING
Rich chocolate fudge cake and creamy peanut butter is a match made in heaven.
Provided by Deborah Harroun
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, at least 1 hour.
- In 2-quart saucepan, heat butter, peanut butter and milk over medium-low heat, stirring constantly, until butter and peanut butter are melted. Heat to boiling; remove from heat. Stir in vanilla. Working quickly, add powdered sugar, 1 cup at a time, beating with whisk until incorporated and icing is smooth. Immediately spread icing over cake. Sprinkle with peanuts. Store loosely covered.
Nutrition Facts : ServingSize 1 Serving
THE BEST CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Moist and decadent chocolate cake, smothered with the creamiest peanut butter frosting. The best part is, this is the best chocolate cake with peanut butter frosting!
Provided by Joanna
Categories All Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease 2 - 8 inch round baking pans.
- Dust with cocoa powder, and set aside.
- In a large bowl, mix together your oil and sugar.
- Stir in vanilla.
- Mix in your buttermilk.
- In a different bowl, mix together your dry ingredients.
- Star mixing in your dry ingredients to your wet, starting and ending with the dry ingredients.
- Pour evenly into prepared pans.
- Bake 20 minutes or a until toothpick comes out clean.
- Cool for 15 minutes, then remove and place cakes on a cooling rack.
- Cool completely before frosting.
- Beat together the butter and peanut butter.
- Slowly add in the powdered sugar, making sure it's thoroughly combined, before adding anymore.
- Mix in your milk. If 3 tablespoons isn't enough, add milk in one teaspoon at a time until you've reached your desired consistency.
- Your now ready to frost your cakes, cupcakes, or even brownies!
Nutrition Facts : Calories 503 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 388 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING
Moist chocolate cake with mayonnaise as a secret ingredient. The peanut butter frosting is light and fluffy. Great cake for people that love the taste of chocolate and peanut butter.
Provided by Crafty Lady 13
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
- In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
- Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
- For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).
Nutrition Facts : Calories 498.8, Fat 25.1, SaturatedFat 4.8, Cholesterol 58.3, Sodium 636.8, Carbohydrate 66, Fiber 1.8, Sugar 40.2, Protein 7.3
CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
- For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
- Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
- Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.
CHOCOLATE PEANUT BUTTER FROSTING
Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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