Peanut Butter Cake with Fluffy Chocolate
Source of Recipe
marla
Peanut Butter Cake with Fluffy Chocolate Frosting
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Fluffy Chocolate Frosting (see recipe below)
Frosting
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
8 tablespoons (1stick) butter at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped dry-roasted peanuts, for garnish
Place a rack in the center of the oven and preheat the
oven to 350F. Lightly grease two 9-inch round cake
pans with solid vegetable shortening, then dust with
flour. Shake out the excess flour. Set the pans aside.
Place the cake mix, water, peanut butter, oil, eggs,
and vanilla in a large mixing bowl. Blend with an
electric mixer on low speed for 30 seconds. Stop the
machine and scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides down again if
needed. The batter should look well combined. Divide
the batter evenly between the prepared pans, smoothing
it out with the rubber spatula. Place the pans in the
oven, side by side.
Bake the cakes until they spring back when lightly
pressed with your finger, 23 to 28 minutes. Remove the
pans from the oven and place them on a wire racks to
cool for 10 minutes. Run a dinner knife around the
edge of each layer and invert each onto a rack, then
invert again onto another rack so that the cakes are
right side up. Allow to cool completely, 30 minutes
more.
Meanwhile, prepare the Fluffy Chocolate Frosting. (see
ingredients below)
Place one cake layer, right side up, on a serving
platter. Spread the top with frosting. Place the
second layer, right side up on top of the first layer
and frost the top and sides of the cake with clean,
smooth strokes. Scatter the chopped peanuts on top of
the cake, then slice and serve.
*Store this cake, in a cake saver or under a glass
dome, at room temperature for up to 3 days, or in the
refrigerator for up to one week. Or freeze it, wrapped
in aluminum foil or in a cake saver, for up to six
months. Thaw the cake overnight in the refrigerator
before serving.
Frosting
Place cocoa powder in a larger mixing bowl and pour
boiling water over it. Stir with a wooden spoon until
cocoa comes out in a soft mass. Add the butter and
blend with an electric mixer on low speed for 30
seconds, until combined. Place sugar and vanilla in
bowl and beat with the mixer on low speed for another
minute. Increase speed to medium and beat until
frosting lightens and is fluffy, 2 minutes more. Add
more boiling water, a teaspoons at a time, or more
sugar a tablespoon at a time if the frosting is too
thick or thin.
Use frosting on top and sides of your cake.
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