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Peanut Chocolate Cake

 Peanut Chocolate Cake
Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"—Iola Egle, Bella Vista, Arkansas
12 ServingsPrep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 3 eggs
  • 3 ounces unsweetened chocolate, melted and cooled
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure 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

2 of 2

Peanut Chocolate Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 863 calories, 45 g fat (21 g saturated fat), 128 mg cholesterol, 685 mg sodium, 106 g carbohydrate, 3 g fiber, 14 g protein.