I was all set to make peanut butter sandwich cookies with a chocolate creme filling, when I decided that I wasn’t in the mood for cookies. I wanted cake. So I decided to try to make a peanut butter cake with chocolate fudge frosting. I researched different recipes to see how it would work and was able to come up with a recipe that makes a pretty darn tasty cake. You definitely have to be careful with over beating the batter. It will get a little tough. My cake did. But it was dense, moist and delicious. I used my new favorite “go-to” chocolate frosting recipe, grabbed a glass of milk (it’s still peanut butter) and I was in peanut butter-chocolate nirvana!
Peanut Butter Cake with Chocolate Fudge Frosting
for the peanut butter cake
- 1 cup creamy peanut butter
- ½ cup (1 stick) butter
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla
- 2 ¼ cup all-purpose flour
- 1 ¼ cup sugar
- 1 ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ salt
for the chocolate fudge frosting
- 3 ½ cups confectioners’ sugar
- ½ cup cocoa powder (I used cocoa rouge)
- ½ cup (1 stick) butter, cut in half, and softened
- 1 ½ cups packed light brown sugar
- ½ teaspoon salt
- 1 cup half and half
- 4 ounces dark chocolate , chopped
- 1 teaspoon vanilla extract
Make the cake
Put oven racks in the center and upper third of the oven and preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.
In a medium size bowl, whisk all the dry ingredients together. Set aside. In a large measuring cup mix together buttermilk, eggs and vanilla. Set aside. In the bowl of an electric mixer, combine butter and peanut butter. Mix very well for about one minute. On low speed add the flour alternately with the buttermilk mixture beginning and ending with the flour. Scrape down the sides of the bowl after each addition. Do not over mix…the flour will make the batter tough.
Spoon batter into baking pans and spread evenly. Batter will be very thick. Bake for approximately 35 minutes or until a toothpick comes out clean when inserted into the cake.
Make the frosting
Sift together the confectioners’ sugar and cocoa. Heat 4 tablespoons butter, brown sugar, salt, and ½ cup half and half in a large saucepan over medium-low heat, stirring occasionally, until small bubbles appear around perimeter of pan, 4 to 8 minutes. Reduce heat to low and simmer, stirring frequently, until mixture thickens slightly and turns deep golden brown, about 8 to 10 minutes. Transfer to a large bowl. Slice remaining butter into 4 pieces and stir in with the remaining half and half. Add the chopped chocolate and the vanilla and stir until smooth. Slowly whisk in the confectioners’ sugar and cocoa until incorporated. Cool to room temperature, stirring occasionally. Refrigerate for 30 to 40 minutes until the frosting reaches the desired spreading consistency.
Adapted from Simply Gloria