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Peanut Butter Chocolate Cake

 Peanut Butter Chocolate Cake
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia
12-16 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 2 eggs
  • 1 cup milk
  • 2/3 cup canola oil
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • Miniature semisweet chocolate chips, optional

Directions

  • 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

2 of 2

Peanut Butter Chocolate Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 365 calories, 15 g fat (3 g saturated fat), 35 mg cholesterol, 308 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.