CHOCOLATE-PEANUT BUTTER SHEET CAKE
This sweet and simple sheet cake marries two great flavors that just plain belong together: rich and tender chocolate cake, and creamy peanut-butter frosting. For maximum fluff, go for a classic smooth variety of peanut butter, and plug in your mixer-manpower alone won't be enough. Scatter chopped peanuts along the edges for any crunchy fans in the house.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
- Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
- Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
- Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
- Frosting: Beat butter and peanut butter on medium-high speed until light and fluffy, about 2 minutes. Beat in confectioners' sugar until thick and fluffy. Remove from mixer; stir in sour cream by hand until frosting is silky and dense. Spread over cake; sprinkle top with peanuts. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.
CHOCOLATE-SOUR CREAM CAKE & CHOCOLATE PEANUT BUTTER FROSTING
This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;)
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 15-18 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 3 ingredients in a large bowl; mix well, and set aside.
- Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
- Gradually stir hot mixture into flour mixture; stir well.
- Stir in eggs and sour cream; mix well.
- Pour into a greased and floured 13x9x2-inch baking pan.
- Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
- Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
- Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
- Frost cake with Chocolate-Peanut Butter Frosting.
Nutrition Facts : Calories 522.6, Fat 23.3, SaturatedFat 13.3, Cholesterol 78.2, Sodium 285.1, Carbohydrate 76.2, Fiber 1.2, Sugar 60.6, Protein 4.7
FLUFFY PEANUT BUTTER FROSTING
The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!
Provided by NICKIE75
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. 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. Beat for at least 3 minutes for it to get good and fluffy.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g
SOUR CREAM CHOCOLATE CAKE WITH CREAM CHEESE PEANUT BUTTER FROSTI
This is from a site called Barefeet In the Kitchen, a friend sent it to me and it DOES look delish! The chef says "This is a long recipe, but a fairly simple cake to make. The chocolate cake alone is reason to make this again. This just might be the best chocolate cake I have ever had. It is made in ONE bowl and cleanup for that part of this project was a breeze." She also says the flavor is intense and should be served in the thinnest slices possible. On this site, there was no time on the prep time, I estimate about 45 minutes? Also, plan ahead, times do not include the freezing/refrigeration time. Hope this is as good as it looks! PS IT IS 2 CUPS OF FLOUR, I CAN'T SEEM TO FIX THAT ERROR IN THE INGREDIENTS.
Provided by Scoutie
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- For the cake:
- Preheat the oven to 350 degrees.
- Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
- Whisk together all dry ingredients in a large bowl.
- Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
- Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
- Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
- Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
- Remove from the oven and let the cake cool in the pans for 20 minutes or so.
- Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
- Frosting:.
- In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
- Add the peanut butter and beat until thoroughly blended.
- To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
- With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
- Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
- The more set the first frosting is, the better the drip effect that will be created by the final glaze.
- Glaze:.
- In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
- Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
- To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
- Remove the cake about one hour before serving and let it rest at room temperature.
Nutrition Facts : Calories 846.4, Fat 50, SaturatedFat 17.2, Cholesterol 80.8, Sodium 619.4, Carbohydrate 101.5, Fiber 3.8, Sugar 93.9, Protein 8.5
PEANUT CHOCOLATE CAKE
Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"-Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. ,
Nutrition Facts : Calories 863 calories, Fat 45g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 685mg sodium, Carbohydrate 106g carbohydrate (81g sugars, Fiber 3g fiber), Protein 14g protein.
SOUR CREAM CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. -Marsha Lawson, Pflugerville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt chocolate chips and butter; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Beat in sour cream and vanilla. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. If desired, decorate with sprinkles. Store in the refrigerator.
Nutrition Facts : Calories 692 calories, Fat 30g fat (18g saturated fat), Cholesterol 119mg cholesterol, Sodium 451mg sodium, Carbohydrate 102g carbohydrate (75g sugars, Fiber 3g fiber), Protein 7g protein.
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