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Peanut Butter Chocolate Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking cocoa||2⁄3 Cup (10.67 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Brewed coffee||1 Cup (16 tbs) (At Room Temperature)|
|For peanut butter frosting:|
|Cream cheese||3 Ounce, softened (1 Package, 3 Ounces)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Confectioners sugar||2 Cup (32 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
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
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.