HOMEMADE CHOCOLATE CAKE W/ PEANUT BUTTER FROSTING
2 C all purpose flour
2 C granulated sugar
3/4 C cocoa powder
1 1/2 Tsp. baking soda
1/2 Tsp. baking powder
2 Large eggs
1 Tsp. salt
1 C buttermilk
1 C vegetable oil
1/2 tsp vanilla extract
1 c cold brewed coffee ( instant will due in a pinch)
PEANUT BUTTER FROSTING
1/2 C butter, softened
1 C creamy peanut butter
3 Tbsp. milk, or as needed
2 C confectioners sugar
HOW TO MAKE:
1-Preheat oven to 300 degrees.
2-Grease the bottom and sides of a 13×9 inch baking pan.
3-Mix the flour sugar, cocoa, salt, baking powder and baking soda together in a large bowl.
4-Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
5-Add the oil, coffee and vanilla to the eggs, mix until well incorporated. 6-Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
7-Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
8-Pour the batter into the prepared baking pan.
9-I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
10-Bake at 300 degrees for 1 hour.
11-Test for doneness with a toothpick.
12-Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
13-Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
14-Beat for at least 3 minutes for it to get good and fluffy.
15-Frost cake after it has cooled completely.
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