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Peanut Butter Chocolate Cake Recipe

Peanut Butter Chocolate Cake Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling YIELD:12-16 servings

Ingredients

  • 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
  • 2 eggs
  • 1 cup milk
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 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

Directions

  • 1. In a mixing bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. 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 wooden pick inserted near the center comes out clean. Cool completely on a wire rack.
  • 2. For frosting, beat the cream cheese and peanut butter in a mixing 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 piece: 365 calories, 15g fat (3g saturated fat), 35mg cholesterol, 308mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 5g protein.

Reviews for Peanut Butter Chocolate Cake

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Average Rating
MY REVIEW
2124arizona
Reviewed Jul. 9, 2017

"This moist cake is perfect for the emding of a Sunday dinner!!"

MY REVIEW
DDPLoeches
Reviewed Oct. 12, 2016

"This cake was pretty good. I made a half batch in a 7x8 glass dish, and it turned out fine. I didn't halve the frosting, and that amount was more than needed (but probably not twice as much as needed). We were in a hurry, so I served it warm and spooned frosting over each piece. "Warm" was the best part!"

MY REVIEW
dcscake_OH
Reviewed Jun. 7, 2016

"Love this go to recipe. I make this a lot when I crave chocolate and Peanut butter."

MY REVIEW
tammycookblogsbooks
Reviewed Jan. 15, 2016 Edited Sep. 21, 2016

"Coffee as an ingredient is what caused me to make this cake. It definitely brings out the chocolate flavor. I would add the optional mini chocolate chips, they are a cute touch."

MY REVIEW
rwippel
Reviewed Jun. 24, 2014

"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."

MY REVIEW
Karenbv
Reviewed Feb. 12, 2014

"Awesome cake and frosting. Will be a "keeper" recipe."

MY REVIEW
cookbookmom
Reviewed May. 4, 2013

"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."

MY REVIEW
brendaerb
Reviewed Feb. 27, 2013

"I have been making this cake for many years for church functions and neighborhood picnics and it's the first cake gone on the table! Everyone asks me for this recipe so it's definately a winner. Only change I make is that I double the frosting recipe to make a thicker layer for a 13x9 pan."

MY REVIEW
jackie.baker
Reviewed Nov. 29, 2012

"I use this for cupcakes all of the time. Everyone loves them."

MY REVIEW
TexasCookie
Reviewed Oct. 20, 2011

"A very scrumptious cake, tender and not sickly sweet. Nice because you bake it in one big layer. Frosting was yummy, too. I did have to bake mine for 50 mins, so be sure you test well to be sure it's done, my oven is usually accurate."

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