RecipeReview Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake ~ Source: Taste of Home
 Peanut Butter Chocolate Cake 
Source: Taste of Home

Coffee as an ingredient is what caused me to make this cake. My oldest daughter believes I have serious issues when it comes to coffee.
She may be right! I didn't start drinking it until my early 40's. Now there is no way I will be stopping. This cake is very moist. The coffee definitely brings out the chocolate flavor. I would add the mini chocolate chips, they are a cute touch.

Peanut Butter Chocolate Cake
2 eggs
1 cup milk
2/3 cup canola oil
1 teaspoon vanilla extract
2 cups 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

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). 

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. 

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.
© 2015 RDA Enthusiast Brands, LLC

tammycookblogsbooks recipe review rating 5/5

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