Can you say mmmmmmm???? This is a unique cake because it is actually a peanut butter cake. Most cakes have peanut butter in them or you can catch a hint of peanut butter in a few bites. . .but this is all peanut butter flavor baby! My husband says it tastes like a giant Reese’s Peanut Butter Cup. Whatever. It’s delicious and of course its rich texture screams out for a glass of milk! (This is a version of a recipe I found in Cooking Pleasures Magazine.)
For the cake you will need:
2 1/2 cups cake flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of packed light brown sugar
10 tablespoons of unsalted butter-softened (no substitutes)
2/3 cups extra chunky peanut butter (the cake comes out better if you spring for the brand name. . .and do not use natural peanut butter)
4 eggs
2 teaspoons of vanilla extract
1 cup of buttermilk
For the frosting you will need:
16 oz. milk chocolate or 1 package (11.5 oz) of milk chocolate chips
1 cup of sour cream
1/3 cup chopped cocktail peanuts (optional)
Step 1: Heat oven to 350 and spray a 13×9-in baking pan with cooking spray. Combine together the flour, baking pwder, baking soda and salt in a medium bowl.
Step 2: Beat brown sugar, butter and peanut butter in a large bowl until light a fluffy. This is an important step because if you do not achieve light and fluffiness you will end up with a very dense cake. Since this has a lot of ‘heaviness’ in it already–you want to avoid ‘under beating.’
Step 3: Add the eggs one at a time. After each addition mix just until blended. Beat in the vanilla.
Step 4: Add the flour mixture to the liquids in 3 parts, alternately with the butter milk just until blended, beginning and ending with the flour mixture. (By the way, if you didn’t know, the reason you go through all this trouble instead of just throwing it all together is for that beloved texture. . .).
Step 5: Spread the batter into the pan. Bake 40 to 45 minutes or until it passes the toothpick test.
For the frosting:
Microwave the milk chocolate until it is melted and smooth. Start with 30 seconds and then stir. After this, microwave it at 15 second intervals and stir in between each interval. If you over heat the chocolate it will do the opposite of melt. Once it is melted, add the sour cream to it and stir until smooth.
I suggest doing the frosting right before you are ready to frost the cake. . .which is after it has been out of the oven for at least a few hours. Once you frost it, sprinkle with peanuts.
Have a question? Ask a food blogger.
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