Remember when I told you that peanut butter was a food group in my house? This cake is all peanut butter with a little bit of chocolate in the icing. Pretty much it’s a basic yellow cake with added peanut butter and chocolate buttercream. This is the cake that Suga Booga pretty much forced me to make and I’m about 99.999% sure That Guy had something to do with her requesting that I make a peanut butter and chocolate cake. This recipe is adapted from the KitchenAid stand mixer recipe book.
2 and 1/4 cups flour
1 and 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon of salt
1/2 cup vegetable oil
1 cup low-fat milk
1 teaspoon vanilla
1 and 1/2 cup of peanut butter
Preheat your oven to 350. Sift together your dry ingredients and set aside. In a bowl combine your oil, milk, egg, peanut butter, and vanilla then mix until foamy. Slowly add your sifted dry ingredients and mix until your batter is completely smooth. I like to let my batter sit for a few minutes…it seems to make for a fluffier cake. After you have let it sit, pour it into your baking pan of choice. For this cake, I used a 9 inch springform pan. Bake for 30-35 minutes. I have a convection oven so mine took just over 45 minutes.
1 stick butter, softened–not melted
3/4 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
5 cups powdered sugar
4 ounces dark or milk chocolate (your choice)
Cream your butter in your bowl then add your liquids, salt, and 2 cups of powdered sugar. Beat until mixed then slowly add your powdered sugar until your icing forms. Let it sit then melt your chocolate. To do this, I used a homemade double boiler: A bowl of a pot of water. I let the water come to just a boil then turn off the heat, remove it from the burner and stir the chocolate until it’s melted. Once it’s melted, add it to your bowl of icing and mix until well combined.
When your cake is completely cooled, put your icing on it and enjoy!!