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Peanut Butter Cake

 Peanut Butter Cake
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.
6 ServingsPrep: 20 min. Bake: 40 min. + cooling

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

Directions

  • 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.
  • 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.

2 of 2

Peanut Butter Cake (continued)

Directions (continued)

  • 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.
  • 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.
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.