Friday, May 20, 2011

Chocolate Cake with Peanut Butter Icing

We love this cake, it has been a family favorite for 50 years, okay maybe 40 years. And interesting enough, my son requested it for his birthday. Named for a family friend, it is easy to make. 

 Preheat the oven to 350 degrees. I carefully grease two 9 inches round cake pans, line with parchment paper 

Lightly grease and flour the parchment paper. This step will make getting the cake out of the pan, fool-proof.

Start with ½ c. of vegetable oil and 2 cups of sugar. Beat until well mixed.
Next add 1 c. of hot coffee, the coffee enhances the chocolate flavor, but keep mixing to cool off the coffee.  

Add 2 eggs, beating well after each and one cup of milk. Add the dry ingredients and beat until just mixed. This cake mixture is very runny.

Bake at 350 degrees for 30 minutes. Take out of oven when toothpick comes out clean. Allow the cake to cool thoroughly before you frost the cake.

Our favorite frosting for this rich dense cake is peanut butter icing. It is a perfect combination. 


To make the frosting, place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of a mixer using the paddle attachment. 


Mix on medium-low speed until creamy, scraping down the bowl. Add the cream and beat on high speed until the mixture is light and smooth.

He didn't attack this cake but it sure looked like it. 

Barbara’s Cake
2 c. flour
1 t. baking powder
2 t. baking soda
¾ c. cocoa
½ c. vegetable oil
2 c. sugar
1 c. hot coffee
2 eggs
1 c. milk
1 t. vanilla
Bake at 350 degrees for 30 minutes

Peanut Butter Icing:nocoupons
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

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