Peanut Butter Cake Recipe
Peanut Butter Cake Recipe photo by Taste of Home

Peanut Butter Cake Recipe

Publisher Photo
Our Test Kitchen combines the popular flavors of chocolate and peanut butter in a mini layer cake that's delectable and attractive. Make sure to store any leftovers in the refrigerator.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 6 servings

Ingredients

  • 3 tablespoons beaten egg, divided
  • 6 tablespoons 2% milk, divided
  • 6 tablespoons sugar, divided
  • 1 ounce unsweetened chocolate, finely chopped
  • 2 tablespoons shortening
  • 1/2 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • PEANUT BUTTER FROSTING:
  • 4 ounces cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 1/3 cup creamy peanut butter
  • 1 tablespoon salted peanuts, chopped
  • 1 milk chocolate candy bar (1.55 ounces), broken into squares

Nutritional Facts

1 piece equals 422 calories, 26 g fat (11 g saturated fat), 62 mg cholesterol, 276 mg sodium, 41 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. In a small saucepan, combine 2 tablespoons egg and 2 tablespoons milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes just to a boil. Remove from the heat; cool to room temperature.
  2. In a small bowl, cream shortening and remaining sugar. Add remaining egg. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well.
  3. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 325° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Split cake horizontally in half; level top.
  4. For frosting, in a small bowl, beat cream cheese. Gradually beat in milk and peanut butter. Spread between layers and over top and sides of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the refrigerator. Yield: 6 servings.
Originally published as Peanut Butter Lover's Cake in Cooking for 2 Winter 2006, p46

Nutritional Facts

1 piece equals 422 calories, 26 g fat (11 g saturated fat), 62 mg cholesterol, 276 mg sodium, 41 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Peanut Butter Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 20, 2011

Oh, and as per the other reviewer: I did have to make more than one of these in order to make a double-layered cake as mine didn't rise much, either. It was still dense but fluffy like a cake should be, though, so I don't think the ingredients are off, but maybe I'm wrong.

MY REVIEW
Reviewed Sep. 20, 2011

I made this back in May for my husband's birthday. The cake is absolutely wonderful: rich & moist, just heavy enough that you don't want more than one piece per sitting. Ok, well you WANT more than one, but you can't really eat more than one. :)

I'm going to use the same batter recipe for cupcakes this time around, and am very excited!

MY REVIEW
Reviewed Apr. 24, 2011

I don't know!! It smells so good but it only raised to barely reach 1/2 of the loaf pan!! Are the ingredient amounts correct? Only 1/2 c of flour? Something seems off. :(

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