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Peanut Butter: Peanut Butter Cake & Milk Chocolate Peanut Frosting

Source of Recipe

Mississippi Memories cookbook


List of Ingredients

CAKE:
2 cups cake flour (not self rising)
1 tablespoon baking powder
1/8 teaspoon salt
8 tablespoons unsalted butter, room temp
1/2 cup chunky peanut butter
1 cup sugar
2 large eggs, room temp
1 teaspoon vanilla
1 cup milk

FROSTING:
12 ounces milk chocolate, coarse chopped
3/4 cup chunky peanut butter
1/2 cup powdered sugar



Recipe

Make the Cake: Position a rack in center of oven and preheat oven to 350¼F. Lightly butter the bottom of two 9" cake pans. Line the bottoms of the pans with rounds of waxed paper. Dust the insides of the pans with flour and tap out the excess. Sift together the flour, baking powder, and salt through a sieve onto a piece of waxed paper and set aside.

In a large bowl, using a hand held electric mixer on high speed, beat the butter and peanut butter until smooth, about 1 minute. Add the sugar and continue beating until light in texture and color, about 3 minutes. One at a time, beat the eggs, then the vanilla. alternately in thirds, with the mixer on low speed, add the flour mixture and the milk, scraping the sides of the bowl with a rubber spatula. Scrape the batter into the prepared pans and smooth the tops.

Bake until the tops of the layers spring back when pressed lightly in the center, 25-30 minutes. Transfer the pans to a wire cake rack and cool for 10 minutes. Run a sharp knife around the edges of the cakes to loosen and invert them onto a wire cake rack. Carefully peel the waxed paper off, turning the layers right side up, and cool completely. The cake layers can be prepared up to 1 day ahead, wrapped tightly in plastic wrap and stored at room temp, or frozen for up to 1 month.

Make the Frosting: In the top of a double boiler set over hot, not simmering, water, melt the milk chocolate. Remove the top of the double boiler from the heat and let stand until the chocolate is cool but still liquid, about 10 minutes. In a medium bowl, using a hand held electric mixer on medium speed, beat the cooled chocolate and peanut butter until smooth. Gradually beat in the powdered sugar and beat until light and fluffy, about 1 minute.

To assemble the cake, place one cake layer upside down on a serving platter. Frost the top of the layer with some of the frosting. Place the second layer, right side up, on top. Frost the top and the sides of the cake with remaining frosting. Finished cake can be prepared up to 1 day ahead, loosely covered with plastic wrap and stored at room temperature. If refrigerated, let cake come to room temperature before serving.