- 2 cups sugar
- 1 cup 2% milk
- 1 cup strong brewed coffee
- 1 cup canola oil
- 2 large Nellie’s Free Range Eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 tablespoon instant coffee granules
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup creamy peanut butter
- 1-1/2 cups confectioners' sugar
- 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
- 2 cups dark chocolate chips, optional
- 1 cup peanut butter chips, optional
- 1 teaspoon shortening, optional
- 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.
- Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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 filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners' sugar; beat until smooth.
- 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.
- Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Refrigerate for at least 1 hour before serving.
- For garnish, place chocolate chips in a microwave safe bowl; microwave 1-2 minutes or until melted, stirring every 20 seconds. Repeat with peanut butter chips and shortening. Line a 15x10x1 pan with wax paper; spread the melted chocolate into a 1/4-inch layer. Drizzle melted peanut butter mixture over melted chocolate and swirl with the tip of a spoon. Tap pan on counter to smooth. Refrigerate until set; break into pieces and place on top of cake. Yield: 12 servings.
Reviews forRich Chocolate Peanut Butter Cake
"YUCK!! I was sooo disappointed. I read the recipe, and thought what could be better chocolate and peanut butter. It has way to much butter in the filling and frosting. I would suggest omitting it as the peanut butter has more than enough fat, and both end up being greasy. Also, the coffee taste does not follow through. It was not worth the time and effort. To sum it I made this for my son, whose favorites are peanut butter and chocolate and he is planning on taking the remainder to work."