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getfit
05-11-2006, 05:29 PM
this sounds delicious

Peanut butter and chocolate make a delightful match! But the delectable duo can be sweetened up even more with this scrumptious recipe.

Ingredients



Cake:


1-1/2 cups (375 mL) cake and pastry flour


2 tsp (10mL) baking powder


1/2 tsp (2mL) salt


1/2 cup (125 mL) smooth peanut butter


1/2 cup (125 mL) salted butter, softened


1 cup (250 mL) granulated sugar


2 Large eggs


1 tsp (5 mL) vanilla


2/3 cup (150 mL) milk




Frosting:


2 oz (60 g) semisweet or bittersweet chocolate


1/2 cup (125 mL) salted butter, softened


1/2 tsp (2 mL) vanilla


2 cup (500 mL) icing sugar


4 tsp (20 mL) smooth peanut butter




Preparation


Preheat oven to 350F (180C). Butter two 8-inch (1.2L) round cake pans.

Cake:
In bowl, sift together flour, baking powder and salt.

In another large bowl and using an electric mixer, beat together peanut butter, butter and sugar on medium speed for 4 minutes or until creamy and pale in colour. Beat in eggs, one at a time. Beat in vanilla. On low speed, alternately beat in flour mixture and milk, making three additions of dry and two of wet. Divide evenly between prepared pans, spreading batter evenly in each pan. Bake on middle rack of oven for 25 minutes or until centre springs back when lightly touched with finger and cake tester inserted 1-inch (2.5 cm) from centre comes out clean. Cool in pans on rack for 10 minutes. Turn out onto wire rack to cool completely before icing.

Frosting:
In microwave-safe bowl, heat chocolate in microwave on medium (50 per cent0 power for 2-1/2 minutes or until melted; stir until smooth. Set aside to cool. In bowl and using electric mixer, beat butter with vanilla until creamy. One-half cup at a time, beat in icing, beat in cooled chocolate. Using clean beaters, beat peanut butter into smaller amount of icing.

Assembly:
Place one cake layer on cake platter. Spread peanut butter icing over the top. Centre remaining cake layer on top of bottom layer. Spread top and sides evenly with chocolate frosting.

This cake is best served the day it is made.

More Information


Tip: For a decorative touch and added peanut flavour, finely chop 1 cup (250 mL) unsalted blanched peanuts. Press onto side of cake immediately after icing.

Nutritional information


Approximate nutritional information per serving:
475 cal; protein 6.6 g; fat 25 g (of which 8.7 g is monounsaturated)/ carbohydrates 56 g.

Calories : 475

Mercuryblade
05-11-2006, 05:40 PM
Why do you do this? This makes me want cake so bad. Which is bad because I'm on a slow cut. I'm going to go eat a can of tuna right now to shut my stomach up and pretend I didn't read this.
I'd cheat and eat some right now, but I already did that at Buffalo Wild wings on Tuesday.

getfit
05-11-2006, 06:18 PM
sorry, i couldn't resist ;)

-TIM-
05-11-2006, 06:53 PM
Dear god this sounds good.

TECHO
05-11-2006, 07:14 PM
I'm glad I'm bulking right now. :D

Built
05-11-2006, 07:21 PM
I HATE YOU!

Sorry. Overreacted.

<cries>

Optimum08
05-11-2006, 07:31 PM
Hey Built, you are the one that posted that one cake recipe a while ago, that literally i could have killed for. aka the "Crack Cocaine Cake"

http://www.wannabebigforums.com/showthread.php?t=73717

getfit
05-11-2006, 07:33 PM
i'll bake this for mommy's day :)

OptimumGrowth
05-11-2006, 07:51 PM
I think I jizzed in my pants and I didnt even need a picture of it:redface: