Chocolate Peanut Butter Cake Recipe
Ingredients
3 1/4 cups all-purpose flour
2 1/4 cups sugar
1 tablespoon plus
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter Or margarine, softened
1/2 cup creamy peanut butter
11/2 cups milk
3 eggs
11/3 cups finely chopped unsalted roasted peanuts Chocolate-Peanut Butter Frosting
1 (6-ounce) package semisweet chocolate morsels
2 to 4 tablespoons chopped unsalted roasted peanuts
Directions
Combine first 4 ingredients in a large mixing bowl; mix well.
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.
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.
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