Peanut Chocolate Cake
Total TimePrep: 20 min. Bake: 35 min. + cooling
- 1/2 cup butter, softened
- 2-1/4 cups packed brown sugar
- 3 large Nellie’s Free Range Eggs
- 3 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup water
- 1 cup butter, softened
- 1 cup peanut butter
- 4 cups confectioners' sugar
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup finely chopped peanuts
- 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 in the 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.
Editor's NoteReduced-fat peanut butter is not recommended for this recipe.
Nutrition Facts1 slice: 863 calories, 45g fat (21g saturated fat), 128mg cholesterol, 685mg sodium, 106g carbohydrate (81g sugars, 3g fiber), 14g protein.
Aug 8, 2012
I have entered this in our county fair and won blue ribbons with it several times. The frosting is the best part if you love peanut butter.
Dec 31, 2011
This is my mom's favorite. The cake is soft because of the sour cream and the peanut butter frosting allows it to not be as rich as most chocolate cakes
Apr 26, 2011
The frosting was way too buttery, didn't have much of a peanut butter flavor. I ended up adding an extra 1/4 cup peanut butter, but it still didn't have enough flavor.
Oct 26, 2010
I've made this several times, and even used the cake recipe to bake cupcakes. It's delicious either way. Very moist and tender.
Jun 7, 2010
I only made the frosting but had to post because it is to die for! Highly reccoment it. Now with a cup of butter and a cup of peanut butter I don't even want to know the calories or fat grams. But for a special occasion it is truely worth it.
Apr 18, 2010
This cake had made me famous with my husband's co-workers. I've gotten fequent requests to make it and for the recipe. The cake is so moist with just the right chocolate intensity. The frosting is to die for. I've make it multiple times and it always turns out great.
Feb 9, 2010
I modified this by substituting a cake mix, omitting the chopped peanuts but added chopped peanut butter cups on top. Less messy, but everyone loved it. The frosting is great!
Follow along as we show you how to make these fantastic recipes from our archive.