Peanut Butter Chocolate Cake Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 All purpose flour2 Cup (32 tbs)
 Sugar2 Cup (32 tbs)
 Baking cocoa2⁄3 Cup (10.67 tbs)
 Baking soda2 Teaspoon
 Baking powder1 Teaspoon
 Salt1⁄2 Teaspoon
 Eggs2
 Milk1 Cup (16 tbs)
 Vegetable oil2⁄3 Cup (10.67 tbs)
 Vanilla extract1 Teaspoon
 Brewed coffee1 Cup (16 tbs) (At Room Temperature)
For peanut butter frosting:
 Cream cheese3 Ounce, softened (1 Package, 3 Ounces)
 Creamy peanut butter1⁄4 Cup (4 tbs)
 Confectioners sugar2 Cup (32 tbs)
 Milk2 Tablespoon
 Vanilla extract1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 6285 Calories from Fat 2064

% Daily Value*

Total Fat 233 g358.8%

Saturated Fat 53 g265.2%

Trans Fat 0 g

Cholesterol 542.1 mg

Sodium 5112.1 mg213%

Total Carbohydrates 1011 g336.9%

Dietary Fiber 19.3 g77.1%

Sugars 783.3 g

Protein 75 g149.2%

Vitamin A 36.5% Vitamin C

Calcium 92.6% Iron 103.9%

*Based on a 2000 Calorie diet

Directions

In a mixing bowl, combine dry ingredients.
Add eggs, milk, oil and vanilla; beat for 2 minutes.
Stir in coffee (batter will be thin).
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely on a wire rack.
For frosting, beat the cream cheese and peanut butter in a mixing bowl until smooth.
Beat in sugar, milk and vanilla.
Spread over cake.
Sprinkle with chocolate chips if desired.
Store in the refrigerator.
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