Chocolate Peanut Butter Cake |
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Prep Time: 30 Minutes Cook Time: 33 Minutes |
Ready In: 63 Minutes Servings: 16 |
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If you love chocolate and peanut butter, then this is the cake for you. Ingredients:
1 3/4 cups all-purpose flour |
2/3 cup baking cocoa |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1 1/2 cups granulated sugar |
1/2 cup shortening |
2 eggs |
1 teaspoon vanilla |
1 cup buttermilk |
1/2 cup cold coffee or 1/2 cup water |
1 cup peanut butter chips |
1/2 cup coffee-flavored liqueur or 1/2 cup cold coffee or 1/2 cup water |
peanut butter cream cheese frosting (peanut butter cream cheese frosting) |
1 (14 ounce) package one inch peanut butter cups, coarsley chopped |
chocolate mocha cream cheese frosting (chocolate mocha cream cheese icing) |
1 cup finely chopped peanuts |
Directions:
1. Heat oven to 350 degrees.
2. Grease bottom and side of 2 round pans, 9 x 1 1/2 inches, with shortening; lightly flour.
3. Mix flour, cocoa, baking soda and salt; set aside.
4. Beat sugar, shortening, eggs and vanilla in medium bowl with electric mixer on medium speed, scraping bowl occasionally, until blended.
5. Beat in buttermilk and coffee.
6. Gradually beat in flour mixture, beating after each addition until smooth.
7. Stir in peanut butter chips.
8. Pour into pans.
9. Bake 30- 33 mins or until toothpick inserted in center comes out clean.
10. Cool 10 mins; remove from pans to wire rack.
11. Cool completely.
12. Cut each cake horizontally to make 2 layers.
13. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Drizzle 2 TBS of the liqueur over cut side of each layer.
14. Place 1 layer, cut side up, on serving plate.
15. Spread with 1/4 cup of the PB Cream Cheese Frosting to within 1/4 of edge.
16. Sprinkle with 1/4 cup chopped PB cups.
17. Repeat with remaining layers, placing second and top layers cut side down.
18. Frost side of cake with Chocolate Mocha Cream Cheese Icing.
19. Press peanuts on side of cake.
20. Top with remaining PB Cups.
21. Store covered in refrigerator.
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