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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||4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chopped unsalted roasted peanuts||1 1⁄3 Cup (21.33 tbs), chopped finely|
|Semi sweet chocolate morsels||6 Ounce|
|Chopped unsalted roasted peanuts||4 Tablespoon|
Serving size: Complete recipe
Calories 8177 Calories from Fat 3580
% Daily Value*
Total Fat 417 g641.4%
Saturated Fat 135.5 g677.3%
Trans Fat 0 g
Cholesterol 910.2 mg
Sodium 2478.2 mg103.3%
Total Carbohydrates 985 g328.5%
Dietary Fiber 51.4 g205.6%
Sugars 593 g
Protein 199 g398.1%
Vitamin A 77.8% Vitamin C
Calcium 237.7% Iron 230.1%
*Based on a 2000 Calorie diet
Add butter, peanut butter, and milk; beat 2 minutes on medium speed of electric mixer.
Add eggs; beat 2 minutes on medium speed.
Fold in 1 1/3 cups chopped peanuts.
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean (do not over bake).
Cool in pans 10 minutes; remove layers from pans, and cool completely.
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.