I need my fix!
Everyone who really knows me knows that I REALLY am addicted to baking. I can maybe go a few days without wanting to bake SOMETHING. I had an itch to bake a cake earlier on the week, but was stuck on what cake to make. Well, Tuesday happened to be national Peanut Butter day (who knew?) and I decided I was going to make chocolate cake with peanut butter frosting. What could be better? It’s essentially a Reeses’ cake, but with more chocolate than peanut butter, and its MUCH richer. Matt said he wouldn’t like it, but he hasn’t tried it yet because he’s pretty sick, and nothing is worse for someone with the flu than rich chocolate cake. Neil and Maureen tried it last night and they LOVED it. Maureen wanted another piece.
My only issue while making the cake was that my layers were very soft and ALL of them ended up falling apart while putting them on the platter. Luckily, I made a double batch of the frosting so the cake was glued together…until I stacked it to the third layer, then it kind of started…sliding. No matter, the cake was served in a bowl and was delicious!
Dark Chocolate Cake
(From http://allrecipes.com/recipe/dark-chocolate-cake-i/detail.aspx )
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Peanut Butter Frosting
(From http://allrecipes.com/recipe/peanut-butter-frosting/)
1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners’ sugar
1/3 cup cream
- In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9×13 inch cake.
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