Chocolate Cake With Peanut Butter Frosting
Who doesn't love chocolate and peanut butter together? If you're looking for an indulgent way to satisfy your sweet tooth, try baking this decadent chocolate cake with peanut butter frosting.
Ingredients
- 2 cups flour
- 2 cups sugar
- 3/4 cup Hershey’s cocoa
- 1 1/2 tsp baking soda
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 tsps vanilla
- In a pinch 1 cup of instant coffee brewed coffee will suffice
- Peanut Butter Frosting
- 1/2 cup butter softened
- 1 cup creamy peanut butter
- 3 TBLS milk or as required
- 2 cups confectioners sugar
Instructions
- Pre-heat oven to 300°F Butter the sides and bottom of a 13x9-inch baking pan.
- In a large bowl, combine the flour sugar, cocoa powder, salt, baking powder, and baking soda.
- Use an electric mixer to beat the eggs until they become bright yellow and slightly thick. Mix the oil, vanilla, and coffee into the eggs. Mix in the flour, alternately with the buttermilk. Continue to mix until the flour is fully incorporated. Begin with the flour, followed by buttermilk, flour, buttermilk, and finally, flour.
- Place the batter in the prepared baking dish. To eliminate air bubbles, I hold the pan a few inches above the counter. Bake for one hour at 300°F. Use a toothpick to test for doneness.
Frosting Directions
- Mix the peanut butter and butter in a large bowl. Use an electric mixer to beat it. Gradually add the sugar. Once the frosting starts to thicken, slowly incorporate the milk. It should be beat for at least three minutes to make it fluffy and good. Frost the cake once it has cooled completely.
