Ingredients: |
Ingredients: Cake:
2 C flour
2 1/2 C sugar
3/4 C unsweetened cocoa powder
2 t baking soda
1 t salt
1 C vegetable or canola oil
1 C sour cream
1 1/2 C water
2 T distilled white vinegar
1 t vanilla extract
2 eggs
Peanut Butter Frosting:
10 oz. cream cheese at room temperature
1 stick (4 oz) unsalted butter, at room temperature
5 C confectioner's sugar, sifted
2/3 C smooth peanut butter (fresh peanut butter does not work for this recipe - sorry - need a mainstream brand.)
Glaze:
8 oz semi sweet chocolate, coarsely chopped
3 T smooth peanut butter
2 T light corn syrup
1/2 C half and half
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Directions: |
Directions:Preheat oven to 350º. Butter the bottoms and sides of three 8" round cake pans. Line with parchment and butter the paper.
Cake:
Sift the flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners and let cool completely.
Frosting:
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioner's sugar one cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.
For the glaze: Melt the chocolate, peanut butter and corn syrup over a double boiler. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half and half, beating until smooth. Use while still warm.
To frost the cake, place one layer, flat side up, on a cake stand. Spread 2/3 C of the peanut butter frosting evenly over the top and frost the top and sides of the cake with the rest.
Pour the glaze over the top of the cake and let it run down the sides. Refrigerate, uncovered, for at last 30 minutes to allow the glaze and frosting to set. Remove about one hour before serving. |
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