Chocolate Sour Cream Cake Chocolate Peanut Butter Frosting Recipes

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SOUR CREAM CHOCOLATE FROSTING



Sour Cream Chocolate Frosting image

Sour cream brings the tangy to this quick and easy chocolate frosting recipe.

Provided by Mary Beth Guba

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 6

1 cup semisweet chocolate chips
4 tablespoons butter
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¾ cups confectioners' sugar

Steps:

  • Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 27.5 g, Cholesterol 10.8 mg, Fat 7.6 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 62 mg, Sugar 26 g

CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

Chocolate and peanut butter are such an enjoyable combination. This delicious chocolate peanut butter frosting makes a satisfying topping to these moist chocolate cupcakes.-Ruthe Stevenson, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 7

1/3 cup butter, softened
1/3 cup creamy peanut butter
1-1/2 teaspoons vanilla extract
2-1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 teaspoon salt
4 to 5 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and peanut butter until light and fluffy. Beat in vanilla. Stir in the confectioners' sugar, cocoa, salt and enough milk to achieve a spreading consistency.

Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 57mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-SOUR CREAM CAKE & CHOCOLATE PEANUT BUTTER FROSTING



Chocolate-Sour Cream Cake & Chocolate Peanut Butter Frosting image

This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 15-18 serving(s)

Number Of Ingredients 15

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup water
1 cup butter or 1 cup margarine
1/4 cup cocoa
2 eggs, beaten
1/2 cup sour cream
1/2 cup butter (or margarine)
1/4 cup milk (plus 2 tablespoons)
1/4 cup cocoa
4 1/4 cups powdered sugar (1 16-ounce bag)
1 teaspoon vanilla extract
1/2 cup peanuts, chopped (optional)
1/4 cup peanut butter

Steps:

  • Combine first 3 ingredients in a large bowl; mix well, and set aside.
  • Combine water, butter and cocoa in a heavy saucepan; bring to a boil, stirring constantly.
  • Gradually stir hot mixture into flour mixture; stir well.
  • Stir in eggs and sour cream; mix well.
  • Pour into a greased and floured 13x9x2-inch baking pan.
  • Bake at 350 F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool.
  • Combine butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly.
  • Remove from heat. Add remaining ingredients; beat at medium speed of an electric mixer until smooth.
  • Frost cake with Chocolate-Peanut Butter Frosting.

Nutrition Facts : Calories 522.6, Fat 23.3, SaturatedFat 13.3, Cholesterol 78.2, Sodium 285.1, Carbohydrate 76.2, Fiber 1.2, Sugar 60.6, Protein 4.7

SOUR CREAM CHOCOLATE CAKE WITH CREAM CHEESE PEANUT BUTTER FROSTI



Sour Cream Chocolate Cake With Cream Cheese Peanut Butter Frosti image

This is from a site called Barefeet In the Kitchen, a friend sent it to me and it DOES look delish! The chef says "This is a long recipe, but a fairly simple cake to make. The chocolate cake alone is reason to make this again. This just might be the best chocolate cake I have ever had. It is made in ONE bowl and cleanup for that part of this project was a breeze." She also says the flavor is intense and should be served in the thinnest slices possible. On this site, there was no time on the prep time, I estimate about 45 minutes? Also, plan ahead, times do not include the freezing/refrigeration time. Hope this is as good as it looks! PS IT IS 2 CUPS OF FLOUR, I CAN'T SEEM TO FIX THAT ERROR IN THE INGREDIENTS.

Provided by Scoutie

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 18

all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, dutch process if possible
2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil or 1 cup light flavored olive oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
4 cups powdered sugar
1/2 cup plus 2 tablespoons creamy peanut butter
8 ounces semi-sweet chocolate chips
3 tablespoons smooth peanut butter
1/2 cup half-and-half

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees.
  • Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto parchment paper with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.
  • Whisk together all dry ingredients in a large bowl.
  • Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine.
  • Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined.
  • Using a one cup measuring scoop, divide the batter evenly between the three cake pans.
  • Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.
  • Remove from the oven and let the cake cool in the pans for 20 minutes or so.
  • Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.
  • Frosting:.
  • In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy.
  • Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy.
  • Add the peanut butter and beat until thoroughly blended.
  • To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting.
  • With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.
  • Once the cake is fully frosted, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze.
  • The more set the first frosting is, the better the drip effect that will be created by the final glaze.
  • Glaze:.
  • In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth.
  • Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.
  • To decorate with the Chocolate Peanut Butter Glaze, simply pour the chocolate glaze over the top of the cake. Using a large metal spatula , spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving.
  • Remove the cake about one hour before serving and let it rest at room temperature.

Nutrition Facts : Calories 846.4, Fat 50, SaturatedFat 17.2, Cholesterol 80.8, Sodium 619.4, Carbohydrate 101.5, Fiber 3.8, Sugar 93.9, Protein 8.5

PEANUT CHOCOLATE CAKE



Peanut Chocolate Cake image

Field editor Iola Engle from Bella Vista, Arkansas recommends a mouthwatering layer cake with peanut butter frosting. It's luscious!"-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup water
FROSTING:
1 cup butter, softened
1 cup peanut butter
4 cups confectioners' sugar
1/4 cup whole milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream the butter, peanut butter, confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. ,

Nutrition Facts : Calories 863 calories, Fat 45g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 685mg sodium, Carbohydrate 106g carbohydrate (81g sugars, Fiber 3g fiber), Protein 14g protein.

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