Best Rich Chocolate Peanut Butter Cake Recipes

RICH CHOCOLATE PEANUT BUTTER CAKE

Rich Chocolate Peanut Butter Cake image

The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 25

Ingredients

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon salt
FILLING:
1 cup butter, softened
3/4 cup creamy peanut butter
1-1/2 cups confectioners' sugar
FROSTING:
1/2 cup creamy peanut butter
6 ounces bittersweet chocolate, chopped
1 cup butter, softened
2 cups marshmallow creme
1/3 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 cups dark chocolate chips, optional
1 cup peanut butter chips, optional
1 teaspoon shortening, optional

Steps:

In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth., For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency., Place 1 cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving., For optional garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with waxed paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake.

Nutrition Facts : Calories 883 calories, Fat 60g fat (23g saturated fat), Cholesterol 100mg cholesterol, Sodium 670mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 4g fiber), Protein 11g protein.

CHOCOLATE PEANUT BUTTER CAKE

Chocolate Peanut Butter Cake image

The original recipe was a from-scratch cake, but I use a boxed mix to save time. I hope you enjoy the rich dessert as much as we do.-Patricia Eckard, Singers Glen, Virginia

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 4

Ingredients

1 package devil's food cake mix (regular size)
1 cup creamy peanut butter
1 tablespoon canola oil
1 can (16 ounces) chocolate frosting

Steps:

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. , In a small bowl, combine peanut butter and oil until smooth; spread over warm cake. Cool completely on a wire rack., In a microwave, heat frosting on high for 25-30 seconds or until pourable; stir until smooth. Carefully pour and spread over peanut butter layer. Let stand until set.

Nutrition Facts : Calories 439 calories, Fat 25g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 431mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 7g protein.