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Cake: Peanut Butter Chocolate Cake

Source of Recipe


Internet






List of Ingredients



• 2 cups all-purpose flour
  
• 1/4 cup sifted unsweetened cocoa
  
• 2 tablespoons baking powder
  
• 1/8 teaspoon salt
  
• 2 cups firmly packed brown sugar
  
• 1 cup peanut butter, softened
  
• 2/3 cup butter, softened
  
• 6 large eggs
  
• 2 teaspoons vanilla extract
  
• 3/4 cup milk
  
• Icing And Garnish:
  
• 1 1/2 cups peanut butter, softened
  
• 3/4 cup honey, at room temperature
  
• 2/3 cup confectioners' sugar
  
• 6 tablespoons butter, softened
  
• 1 cup chopped peanuts
  






Instructions



1. Preheat oven to 350 degrees. Grease two 9 inch round cake pans. Dust with flour; tap out excess.
   
   
2. Sift together flour, cocoa powder, baking powder, and salt.
   
   
3. Beat together brown sugar, peanut butter, and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. At low speed, alternately beat flour mixture and milk into batter. Pour batter into prepared pans; smooth tops.
   
   
4. Bake cakes until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Transfer pans to wire racks to cool for 10 minutes. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto racks to cool completely.
   
   
5. To prepare icing, beat together peanut butter, honey, confectioners’ sugar, and butter at medium speed until blended and smooth. Reserve about 1 cup icing.
   
   
6. Place 1 cake layer on a serving plate. Spread top with one quarter of remaining icing. Top with second cake layer. Spread remaining icing on top and sides of cake.
   
   
7. Using a pastry bag fitted with a star tip, pipe reserved icing into rosettes on top of cake. Arrange nuts on rosettes and around bottom of cake.