Chocolate Peanut Butter Cake…*
Because who can’t get enough chocolate & peanut butter?!
(Adapted from Rachel Ray)
This year for my dad’s birthday, I wanted to create a special treat with two of his favorite things: Chocolate and Peanut Butter.I was going to keep it quite simple…until I stumbled across this recipe in the December issue of the Rachel Ray Magazine. Although I changed around some of the ingredients and took a few shortcuts—the concept remains the same: “chocolate cake with peanut butter-chocolate chip filling and fudgy frosting…” This moist double chocolate stacked cake is enough to feed an army so feel free to cut the recipe in half…unless you’re like me and have a serious addiction to PB & C. Simply stated, this cake is a dream come true.
Because who can’t get enough chocolate & peanut butter?!
(Adapted from Rachel Ray)
This year for my dad’s birthday, I wanted to create a special treat with two of his favorite things: Chocolate and Peanut Butter.I was going to keep it quite simple…until I stumbled across this recipe in the December issue of the Rachel Ray Magazine. Although I changed around some of the ingredients and took a few shortcuts—the concept remains the same: “chocolate cake with peanut butter-chocolate chip filling and fudgy frosting…” This moist double chocolate stacked cake is enough to feed an army so feel free to cut the recipe in half…unless you’re like me and have a serious addiction to PB & C. Simply stated, this cake is a dream come true.
The Cake…*
(NOTE: this makes 2 full-sized cakes for stacking)
2 boxes Betty Crocker Chocolate Fudge cake mix
2 cups water
2/3 cup vegetable oil
8 eggs
1 large box instant chocolate pudding mix
(1) Preheat oven to 350°
(2) Blend cake mix, water, oil, and eggs with electric mixer at low speed until moistened
(3) Add in dry pudding mix and blend on medium speed for 2 minutes
(4) Pour cake mix in two greased 8” square pans (or any size desired)
(5) Follow baking instructions according to box
(6) Meanwhile, whip up the filling and frosting….
(NOTE: this makes 2 full-sized cakes for stacking)
2 boxes Betty Crocker Chocolate Fudge cake mix
2 cups water
2/3 cup vegetable oil
8 eggs
1 large box instant chocolate pudding mix
(1) Preheat oven to 350°
(2) Blend cake mix, water, oil, and eggs with electric mixer at low speed until moistened
(3) Add in dry pudding mix and blend on medium speed for 2 minutes
(4) Pour cake mix in two greased 8” square pans (or any size desired)
(5) Follow baking instructions according to box
(6) Meanwhile, whip up the filling and frosting….
The Filling….*
3 sticks (12 ounces) unsalted butter, softened
1 cup creamy peanut butter
2 ounces cream cheese, softened
3/4 teaspoon salt
1 1/2 cups confectioners’ sugar
1 cup mini chocolate chips
(1) Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth
(2) Mix in the confectioners’ sugar at low speed until fluffy
(3) Mix in the chocolate chips; Set aside
3 sticks (12 ounces) unsalted butter, softened
1 cup creamy peanut butter
2 ounces cream cheese, softened
3/4 teaspoon salt
1 1/2 cups confectioners’ sugar
1 cup mini chocolate chips
(1) Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth
(2) Mix in the confectioners’ sugar at low speed until fluffy
(3) Mix in the chocolate chips; Set aside
The Frosting…*
4 cups confectioners’ sugar, sifted
1 cup unsweetened cocoa powder, sifted
4 sticks unsalted butter, softened
4 ounces cream cheese
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Nonpareil candies, such as Snowcaps, for decoration
(1) In a large bowl, whisk together the confectioners’ sugar and cocoa powder
(2) Using an electric mixer, cream the butter, cream cheese and salt at high speed until fluffy; Mix in the cocoa-sugar mixture 1 cup at a time at low speed
(3) Beat in the vanilla at high speed until fluffy; set aside
The Assembly…*
(1) Place a cake layer right side up on a plate or cake board
(2) Spread the peanut butter filling evenly on top with an offset spatula
(3) Invert the second cake layer (upside down) onto a flat cookie sheet, then it slide carefully on top of the filling, so that the edges of the 2 layers are aligned
(4) Frost the top and sides with the chocolate frosting; Decorate with the Snowcaps….ENJOY!
4 cups confectioners’ sugar, sifted
1 cup unsweetened cocoa powder, sifted
4 sticks unsalted butter, softened
4 ounces cream cheese
1/4 teaspoon salt
1 tablespoon pure vanilla extract
Nonpareil candies, such as Snowcaps, for decoration
(1) In a large bowl, whisk together the confectioners’ sugar and cocoa powder
(2) Using an electric mixer, cream the butter, cream cheese and salt at high speed until fluffy; Mix in the cocoa-sugar mixture 1 cup at a time at low speed
(3) Beat in the vanilla at high speed until fluffy; set aside
The Assembly…*
(1) Place a cake layer right side up on a plate or cake board
(2) Spread the peanut butter filling evenly on top with an offset spatula
(3) Invert the second cake layer (upside down) onto a flat cookie sheet, then it slide carefully on top of the filling, so that the edges of the 2 layers are aligned
(4) Frost the top and sides with the chocolate frosting; Decorate with the Snowcaps….ENJOY!