Peanut Chocolate Cake
Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"—Iola Egle, Bella Vista, Arkansas
Ingredients
- 1/2 cup butter, softened
- 2-1/4 cups packed brown sugar
- 3 large eggs
- 3 ounces unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup water
- frosting:
- 1 cup butter, softened
- 1 cup peanut butter
- 4 cups confectioners' sugar
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup finely chopped peanuts
Directions
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1In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.
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2Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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3For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.
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4Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake.
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