Sinful Symphony of Chocolate and Peanut Butter

Ingredients:

  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup creamy peanut butter
  • 1½ cups confectioners’ sugar
  • 1/2 cup heavy cream

Directions:

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. Gradually add dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients. Stir in vanilla extract.
  5. Pour batter into two greased and floured 9-inch round cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
  7. For the frosting, beat peanut butter, confectioners’ sugar, and heavy cream until smooth and spreadable.
  8. Once cakes are cool, spread frosting between layers and over the top and sides of the cake.

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