Chocolate Peanut Butter Cake
Cook time:
Total time:
Serves: 16 servings
- Cake
- ⅔ cup SACO Premium Cocoa
- 4 Tbsp SACO Cultured Buttermilk Blend
- 2 cups cake flour
- 2 cups sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup water
- 2 eggs
- ⅔ cup cooking oil
- 1 tsp vanilla extract
- ¼ cup peanut butter
- Peanut Butter Cream Frosting
- 2 cups peanut butter chips
- ⅔ cup milk
- 3 cups miniature marshmallows
- 2 cups chilled whipping cream
- ½ tsp vanilla extract
- Cake
- Preheat oven to 350°F.
- Sift all the dry ingredients together in a large bowl, three times.
- Add water, eggs, cooking oil and vanilla, beat well.
- Save one third of the cake batter and add the peanut butter to it.
- Set aside.
- Pour the chocolate batter into two 9 inch cake pans that have been greased, floured and lined with wax paper.
- Pour the peanut butter batter to the chocolate batter and swirl to make a pattern.
- Bake for 25-30 minutes.
- Cool on racks.
- Peanut Butter Cream Frosting
- In top of double boiler over hot, not boiling water, combine peanut butter chips, milk and marshmallows.
- Stir until melted and mixture is smooth.
- Cool to lukewarm.
- In large bowl beat whipping cream and vanilla until stiff, fold in cooled peanut butter mixture.
- Makes about 5 cups of frosting.
- Assemble and frost cake.
Calories: 450 Fat: 20g Saturated fat: 6g Trans fat: 0g Carbohydrates: 61g Sugar: 41g Sodium: 274mg Fiber: 3g Protein: 9g Cholesterol: 31mg
Recipe by SacoFoods at http://www.sacofoods.com/chocolate-peanut-butter-cake/
3.2.2929