Tuesday, April 8, 2008

Chocolate Cake with Peanut Butter Frosting

Today is one of my daughters birthdays, Amanda ,she turns 11 today! I'm posting the recipe for her birthday cake , the first recipe on my blog. This is a recipe that I' ve had for at least 30 yrs. I made a chocolate cake with peanut butter frosting , a huge hit in this house! I also have a picture of it which could've been a little lighter in color but we're going to work on that. I have always made this recipe per the instructions but today I made some changes. The original recipe calls for 1 cup of milk , today I used 1 cup of buttermilk. I always used all purpose flour, today I used cake flour, I always made this cake in a 13x9 inch pan, today I made a layer cake. Lots of adaptions !!  To Read More, Click On The Recipe Title
This is a wonderful rich moist cake, I have always gotten rave reviews over it. If you try this cake please let me know how it goes for you. On to the frosting, yum! I have always made a home-made peanut butter frosting that consisted of about 2 or 3 tbls of soft butter, I always just eyeballed the peanut butter ,added a box of confectioners sugar and added milk to get it to the consistency that I wanted. Well I came across a recipe for peanut butter frosting on a blog called Cookie Baker Lynn that looked so good I had to try it along with her Elvis cake! they were fantastic!! So this time around I used her peanut butter frosting for my chocolate cake minus the fluffernutter. heavenly combination!! Thank you Cookie Baker Lynn!!

Chocolate Cake

This is the cake I made with the adaptions:

2 cups flour
2 cups sugar
3/4 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp
2 large eggs
1 tsp salt
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsps vanilla
1 cup brewed coffee

preheat oven to 3oo degrees

use a non stick spray to coat 2 9 inch round cake pans. i sifted the dry ingredients together in a large bowl and added the wet ingredients, mix with electric mixer on medium high speed till all ingredients are blended and smooth. pour into the prepared pans and bake for 1 hour, testing with a wooden toothpick for doneness.

Peanut butter frosting:
From Cookie Baker Lynn

2 sticks of butter, room temperature
1 cup smooth peanut butter
4 cups powdered sugar (I sifted it first)
up to 2 tbls milk.

With an electric mixer cream peanut butter and butter until smooth. Add the powdered sugar 1 cup at a time using the milk to adjust the consistency to your liking.

I hope you enjoy this as much as we do!


Ronda Eagle said...

What a beautiful cake. Funny, my daughter asked for a similar cake this year for her birthday.

Mary Bostow said...

Rhonda you are the first person to ever comment on this post! It was my very first blog post 6 yrs ago! You'll love this cake, it's outstanding, the PB frosting is GREAT!!