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

Rich Chocolate Peanut Butter Cake Recipe

Publisher Photo
For an impressive holiday dessert, look here! The combination of mocha cake and peanut butter filling satisfies every sweet tooth.
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES: 14 servings

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 1 cup strong brewed coffee
  • 1 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • FILLING:
  • 1 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 1-1/2 cups confectioners' sugar
  • FROSTING:
  • 1/2 cup creamy peanut butter
  • 6 ounces bittersweet chocolate, chopped
  • 1 cup butter, softened
  • 2 cups marshmallow creme
  • 1/3 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract
  • Chocolate curls

Nutritional Facts

1 slice equals 883 calories, 60 g fat (23 g saturated fat), 100 mg cholesterol, 670 mg sodium, 83 g carbohydrate, 4 g fiber, 11 g protein.

Directions

  1. In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into sugar mixture until blended.
  2. Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth.
  5. For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
  6. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with chocolate curls. Refrigerate for at least 1 hour before serving. Yield: 12 servings.
Originally published as Rich Chocolate Peanut Butter Cake in Country Woman Christmas Annual 2012, p54

Nutritional Facts

1 slice equals 883 calories, 60 g fat (23 g saturated fat), 100 mg cholesterol, 670 mg sodium, 83 g carbohydrate, 4 g fiber, 11 g protein.

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