The Pioneer Woman Tasty Kitchen
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Sally’s Chocolate Peanut Butter Cake

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Level: Easy

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Description

This recipe was given to me by my husband’s former coworker, Sally. It is, hands down, the best chocolate cake I’ve ever had. You can change up the icing, but the peanut butter really complements the cake well.

Ingredients

  • FOR THE CAKE:
  • 1-¾ cup All-purpose Flour
  • 2 cups Sugar
  • ¾ cups Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 whole Eggs
  • 1 cup Strong Black Coffee, Cooled (for 1 Cup I Use 2 Teaspoons Instant Espresso In 1 Cup Boiling Water)
  • 1 cup Buttermilk (or Make Your Own Sour Milk By Mixing 1 Tablespoon Vinegar In 1 Cup Regular Milk)
  • ½ cups Vegetable Oil
  • 2 teaspoons Pure Vanilla Extract
  • FOR THE FROSTING:
  • ½ cups Butter
  • ⅔ cups Creamy Peanut Butter
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoons Salt
  • 2 cups Powdered Sugar (add Up To 1 More Cup, Depending On Taste)
  • ⅓ cups Milk

Preparation

For the cake:
Preheat oven to 350 F.

Combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl. Add eggs, coffee, buttermilk, vegetable oil and vanilla, and beat at medium speed for 2 minutes. Batter will be thin.

Pour into a greased and floured 13″x9″ pan and bake 35-40 minutes (or use two 9″ round pans and bake for 30-35 minutes for a layer cake).

For the frosting:
Put the butter into a large microwave safe bowl. Melt butter in the microwave, heating for 30 seconds at a time until melted. Then stir in peanut butter until well combined.

Stir in vanilla and salt. Alternately beat in powdered sugar and milk with an electric mixer, and taste when it begins to get thick and a spreadable consistency. Add up to 3 cups of powdered sugar if you prefer a sweeter frosting.

Spread frosting onto cooled cake and serve.

One Comment

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Profile photo of Beignets&Lattes

Beignets&Lattes on 7.13.2017

I will make this soon!

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