Moist Chocolate Cake With Peanut Butter Icing Recipes

CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Spray a 9x13 baking pan with cooking spray. Preheat the oven to 350 degrees Fahrenheit.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it.
• Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting
• In the bowl of a stand mixer, cream together butter and peanut butter for 2 minutes.
• Add 1 cup of powdered sugar and mix until blended.
• Add 2 tablespoons of heavy cream and beat until completely blended.
• Add in the remaining cup of powdered sugar. Beat for 1 minute.
• Test the frosting and if you need another tablespoon or two of heavy cream to make the frosting spreadable, add it in.
• Beat for 2-3 minutes until the frosting is light and fluffy.
• *Add in ½ teaspoon of vanilla if desired.
• Use a spatula to spread the peanut butter frosting on the cooled chocolate cake.
• Sprinkle with chopped candies if desired.

PEANUT BUTTER AND CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
• In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE PEANUT BUTTER FROSTING

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.

SUPER-MOIST CHOCOLATE CAKE WITH FLUFFY PEANUT BUTTER FROSTING

Steps:

• For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
• In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
• Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
• For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).

CHOCOLATE AND ESPRESSO LAYER CAKE WITH PEANUT BUTTER ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F and line two 8-inch nonstick cake pans with parchment paper.
• Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In a second bowl, whisk together the buttermilk, espresso, coconut oil, vanilla and eggs. Make a well in the dry ingredients and add in the wet mixture, whisking until just combined.
• Divide the batter evenly between the two prepared cake pans. Bake on the center rack until puffed, the sides pull away from the edges and an inserted cake tester comes out clean, 30 to 35 minutes. Remove the cakes from the oven, immediately cover them with clean kitchen towels and press any domed portions down¿careful, it's hot! (This will help make sure that you don't have to level the cakes.) Allow the cakes to cool in their pans to room temperature. When completely cooled, invert onto plates.
• For the icing: Using a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter on medium speed, about 2 minutes. Turn off the mixer and scrape down the sides with a spatula to ensure everything is evenly mixed. Add the peanut butter and mix on medium speed to combine. Again, turn the mixer off. Mix in the powdered sugar, 1 cup at a time, on LOW speed (or else you'll have powdered sugar everywhere!). Add the vanilla and mix once more.
• Transfer the icing to a piping bag. Ice the top of one cake layer, using a circular motion, starting from the outside and gradually moving to the center; do not ice the sides of the cake. Set the second cake layer on top of the first and repeat with the icing; again, do not ice the sides. Drag the back of a spoon in a side-to-side motion across the icing on top to lend a beautifully textured look to the icing.
• Sprinkle the iced cake with the chopped peanuts. Store in the refrigerator for up to 3 days.

THE BEST CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease 2 - 8 inch round baking pans.
• Dust with cocoa powder, and set aside.
• In a large bowl, mix together your oil and sugar.
• Stir in vanilla.
• Mix in your buttermilk.
• In a different bowl, mix together your dry ingredients.
• Star mixing in your dry ingredients to your wet, starting and ending with the dry ingredients.
• Pour evenly into prepared pans.
• Bake 20 minutes or a until toothpick comes out clean.
• Cool for 15 minutes, then remove and place cakes on a cooling rack.
• Cool completely before frosting.
• Beat together the butter and peanut butter.
• Slowly add in the powdered sugar, making sure it's thoroughly combined, before adding anymore.
• Mix in your milk. If 3 tablespoons isn't enough, add milk in one teaspoon at a time until you've reached your desired consistency.
• Your now ready to frost your cakes, cupcakes, or even brownies!

SWIRLED PEANUT BUTTER CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, water, oil, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; gradually beat into oil. Pour into a greased 13x9-in. baking pan., In another bowl, beat the cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. , Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers.

HEAVENLY DARK CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Steps:

• Cake: Heat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. In large mixer bowl, combine dry ingredients. Add buttermilk, eggs, oil and vanilla. Beat on medium speed for 2 minutes, Remove from mixer; stir in boiling water. Pour into prepared pans.
• Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10-12 minutes, Remove from pans to wire rack. Cool completely.
• Frosting: Combine ingredients in a large bowl, mix until smooth.