Peanut Butter And Chocolate Cake I Recipe

Name: Peanut Butter And Chocolate Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 1/3 cups white sugar; 2 eggs; 3/4 cup creamy peanut butter; 1 tablespoon vanilla extract; 1 cup milk; 3/4 cup unsalted butter; 1 1/4 cups confectioners' sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 cup creamy peanut butter; 1 (12 ounce) jar hot fudge topping

Servings: persons

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups white sugar
2 eggs
3/4 cup creamy peanut butter
1 tablespoon vanilla extract
1 cup milk
3/4 cup unsalted butter
1 1/4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1 (12 ounce) jar hot fudge topping

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
3
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
4
Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
5
To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.

1900

kcal

Calories

114

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups cake flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 3/4 cup unsalted butter, softened, and more.

Yes, Peanut Butter And Chocolate Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter And Chocolate Cake I

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