jglass
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Peanut Butter Chocolate Cake
SERVES 12
2 cups all-purpose flour
2 cups sugar
2/3 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee, room temperature
Peanut Butter Frosting
1 (3-4 ounce) package cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
mini chocolate chip
Mix together dry ingredients in a large bowl.
Add eggs, milk, oil and vanilla and beat with electric mixer for 2 minutes.
Stir in coffee (Batter should be thin).
Pour into a greased 13x9 inch baking pan.
Bake at 350 degrees for 35-40 minutes or until tests done.
Cool complete on a wire rack.
To make frosting: In a mixing bowl, beat cream cheese and peanut butter with an electric mixer until smooth.
Beat in sugar, milk, and vanilla.
Spread over cake.
Sprinkle chocolate chips evenly over top of iced cake.
Store in the refrigerator.
SERVES 12
2 cups all-purpose flour
2 cups sugar
2/3 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee, room temperature
Peanut Butter Frosting
1 (3-4 ounce) package cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
mini chocolate chip
Mix together dry ingredients in a large bowl.
Add eggs, milk, oil and vanilla and beat with electric mixer for 2 minutes.
Stir in coffee (Batter should be thin).
Pour into a greased 13x9 inch baking pan.
Bake at 350 degrees for 35-40 minutes or until tests done.
Cool complete on a wire rack.
To make frosting: In a mixing bowl, beat cream cheese and peanut butter with an electric mixer until smooth.
Beat in sugar, milk, and vanilla.
Spread over cake.
Sprinkle chocolate chips evenly over top of iced cake.
Store in the refrigerator.