Okay, I don’t know about you guys, but I am a HUGE peanut butter and chocolate combo fan (sorry for those of you with the allergies, I feel for you…!) This past summer, I became really involved in baking. And this one was so good, I made it twice. For real. My whole family loves it, and you will too! I made it both in cake and cupcake form. I’m more of a cupcake girl, just because they’re both cute and convenient (two of my favorite things), but the cake was also a hit.
To be clear, I didn’t come up with either of these recipes myself. The original source is under both recipes – I just found that this frosting recipe seems to be the best when combined with this particular cake recipe. And I tried a few combos! 🙂 I also highly recommend the blog I found the cake recipe from. Good luck, and happy baking!
Frosting Recipe:
1 (8 ounce) package of cream cheese, softened.
1/2 cup of creamy peanut butter
2 table spoons of butter, softened
4 1/2 cups of powdered sugar, sifted
2 teaspoons of vanilla
2 to 3 tablespoons of half and half
Directions
Place cream cheese, peanut butter, and two tablespoons of butter in the bowl. Beat at low speed until creamy. Add powdered sugar, vanilla, and enough half and half to get the consistency you prefer with frosting!
Source for frosting can be found here.
Cake Recipe:
2 cups of all purpose flour
2 cups of sugar
3/4 cups of unsweetened cocoa powder
2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of espresso powder (I don’t do this, but the original baker does, so try it!)
1 cup of milk
1 1/2 cups of vegetable or canola oil
2 eggs
2 teaspoons of vanilla extract
1 cup of boiling water
Directions
Heat oven to 350. Grease and lightly flour the cake pan.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder (if you want it!) to a large bowl. Whisk through to combine.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium until combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly. Bake 30-35 minutes. Allow to cool for 10 minutes.
Original cake recipe and baker can be found here.