Cake
2 c all-purpose flour
2 1/2 c granulated sugar
3/4 c unsweetened cocoa powder
2 t baking soda
1 t salt
1 c vegetable oil
1 c sour cream
1 1/2 c water
2 T distilled white vinegar
1 t vanilla extract
2 large eggs
3 8-inch circular cake pans
softened butter to line pans
Peanut Butter Frosting
10 oz cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 c confectioners’ sugar, sifted
2/3 c smooth peanut butter, preferably a commercial brand
Chocolate-Peanut Butter Glaze
8 oz semisweet chocolate, coarsely chopped
3 T smooth peanut butter
2 T honey
1/2 c half-and-half
Cake
Preheat the oven to 350 degrees Fahrenheit. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
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 almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
Peanut Butter Frosting
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 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.
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Chill in the refrigerator while you make the Chocolate-Peanut Butter Glaze.
Chocolate-Peanut Butter Glaze
In the top of a double boiler or in a bowl set over simmering water over medium heat, combine the chocolate, peanut butter, and honey. 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.
Remove the cake from the refrigerator. Slowly pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
We dusted the top with gold sprinkles. Serves 12-16.
Preheat the oven to 350 degrees Fahrenheit. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
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 almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
Peanut Butter Frosting
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 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.
To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Chill in the refrigerator while you make the Chocolate-Peanut Butter Glaze.
Chocolate-Peanut Butter Glaze
In the top of a double boiler or in a bowl set over simmering water over medium heat, combine the chocolate, peanut butter, and honey. 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.
Remove the cake from the refrigerator. Slowly pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
We dusted the top with gold sprinkles. Serves 12-16.
What a treat!!!
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