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Chocolate Peanut Butter Cake Recipe
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 1⁄2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chocolate peanut butter frosting||1 Cup (16 tbs)|
|Semisweet chocolate morsels||6 Ounce (1 Package)|
|Chopped unsalted roasted peanuts||4 Tablespoon|
Serving size: Complete recipe
Calories 7317 Calories from Fat 2633
% Daily Value*
Total Fat 302 g464%
Saturated Fat 126.9 g634.3%
Trans Fat 0 g
Cholesterol 910.2 mg
Sodium 4026.1 mg167.8%
Total Carbohydrates 1086 g362%
Dietary Fiber 26.4 g105.5%
Sugars 718.7 g
Protein 119 g238.3%
Vitamin A 77.8% Vitamin C
Calcium 228.7% Iron 169.2%
*Based on a 2000 Calorie diet
Add butter, peanut butter, and milk; beat 2 minutes at medium speed of an electric mixer.
Add eggs; beat 2 minutes at medium speed.
Fold in 1 1/3 cups chopped peanuts.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
Spread Chocolate-Peanut Butter Frosting between layers and on top and sides of cake; chill 1 hour or until firm.
Melt chocolate morsels in top of a double boiler over hot water.
Drizzle around top edge and down sides of cake.
Sprinkle 2 to 4 tablespoons chopped peanuts on top.
Chill until ready to serve.