Peanut Chocolate Cake Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 863
  • Fat:
  • 45 g
  • Saturated Fat:
  • 21 g
  • Cholesterol:
  • 128 mg
  • Sodium:
  • 685 mg
  • Carbohydrate:
  • 106 g
  • Fiber:
  • 3 g
  • Protein:
  • 14 g


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Peanut Chocolate Cake

Taste of Home - try a FREE ISSUE today!

Field editor Iola Engle from Bella Vista, Arkansas recommends a mouth-watering layer cake with peanut butter frosting. It's luscious!" she says.

SERVINGS: 12

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. Bake: 35 min. + cooling

Ingredients:

  • 1/2 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 3 eggs
  • 3 squares (1 ounce each) unsweetend chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup water
  • FROSTING:
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 4 cups confectioners' sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup finely chopped peanuts

Directions:

In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.
    Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.
    Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. Yield: 12 servings.


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