- 2 eggs
- 1 cup milk
- 2/3 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups sugar
- 2/3 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brewed coffee, room temperature
- PEANUT BUTTER FROSTING:
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Miniature semisweet chocolate chips, optional
- In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin).
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
- For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 12-16 servings.
Reviews for Peanut Butter Chocolate Cake
"Love this go to recipe. I make this a lot when I crave Chocolate and Peanut butter."
"Coffee as an ingredient is what caused me to make this cake. My oldest daughter believes I have serious issues when it comes to coffee. She may be right! I didn't start drinking it until my early 40's. Now there is no way I will be stopping. This cake is very moist. The coffee definitely brings out the chocolate flavor. I would add the mini chocolate chips, they are a cute touch."
"These were delicious. I was a little worried with how thin the batter was, but they turned out fantastic. I turned the cake into cupcakes (makes 20 cupcakes) and doubled the icing."
"Awesome cake and frosting. Will be a "keeper" recipe."
"It's the truth--coffee really does enhance chocolate, like all the pro chefs say. That's the difference in this cake compared to others."