Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
4. Stir in boiling water until the batter is smooth. The batter will be thin.
5. Pour the batter evenly into the prepared pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes before removing them from the pans. Cool completely on wire racks.
For the peanut butter frosting:
1. In a large mixing bowl, beat peanut butter and butter with an electric mixer until creamy.
2. Gradually beat in powdered sugar, milk, and vanilla extract until the frosting is smooth and spreadable.
To assemble the cake:
1. Place one cake layer on a serving plate. Spread a layer of peanut butter frosting on top of the cake.
2. Place the second cake layer on top of the frosting. Spread the remaining frosting on top and around the sides of the cake.
3. Decorate the cake with chocolate chips, chopped peanuts, or any desired garnish.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories: 630
Fat: 29g
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 540mg
Carbohydrates: 90g
Fiber: 3g
Sugar: 68g
Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Coconut oil or canola oil can be used instead of vegetable oil.
- Creamy almond butter or cashew butter can be used instead of peanut butter.
- Salted butter can be used instead of unsalted butter.
Variations:
- Add chopped peanuts or chocolate chips to the cake batter for extra texture.
- Use dark chocolate cocoa powder for a richer chocolate flavor.
- Add a layer of sliced bananas or strawberries between the cake layers for a fruity twist.
Tips and tricks:
- To make the cake layers even, use a serrated knife to level off the top of each cake layer before frosting.
- To make the frosting smoother, add a tablespoon of milk at a time until the desired consistency is reached.
- For a more intense peanut butter flavor, add a few tablespoons of peanut butter to the cake batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Pipe additional frosting around the edges of the cake for a more decorative look.
- Place a few chocolate-covered peanuts on top of the cake for an extra touch.
Garnishes:
- Chocolate chips
- Chopped peanuts
- Chocolate-covered peanuts
- Fresh strawberries or raspberries
Pairings:
- A glass of cold milk
- A cup of coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are sticking to the pans, run a knife around the edges of the pans before removing the cakes.
- If the frosting is too thick, add a tablespoon of milk at a time until the desired consistency is reached.
- If the cake is dry, try adding a layer of jam or fruit preserves between the cake layers.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
- Do not leave the cake at room temperature for more than 3 days.
Food history:
Chocolate and peanut butter have been a popular flavor combination since the 1920s. The first known recipe for a chocolate and peanut butter cake was published in a cookbook in the 1950s.
Flavor profiles:
The cake is rich and chocolatey with a creamy peanut butter frosting.
Serving suggestions:
Serve the cake as a dessert or for a special occasion such as a birthday or holiday celebration.
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