Peanut Butter Chocolate Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia Ingredients:
2 eggs |
1 cup milk |
2/3 cup canola oil |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2/3 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup brewed coffee, room temperature |
peanut butter frosting: |
1 package (3 ounces) cream cheese, softened |
1/4 cup creamy peanut butter |
2 cups confectioners' sugar |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
miniature semisweet chocolate chips, optional |
Directions:
1. In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin).
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 12-16 servings.
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