- 45 mins
- 80 mins
Ingredients
- Filling:
- 3/4 cup unsalted butter, softened
- 1 + 3/4 cups granulated sugar
- 1/2 teaspoon salt
- 2 cups unbleached all-purpose flour
- 3/4 cup unsweetened cocoa
- 2 teaspoons baking powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 + 1/2 cups milk or water
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 2 + 1/2 cups confectioners' sugar
- 6 - 8 tablespoons whole or low-fat milk
- Chocolate Ganache:
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup heavy cream
Preparation
Step 1
Preheat the oven to 350°F. Grease and flour two square pans or 2 9-inch round cake pans or three 8-inch or a 13 x 9-inch sheet cake pan.
In a large mixing bowl cream together the butter, sugar and salt on medium speed for 5 minutes.
In a separate bowl whisk together the flour, cocoa and baking powder.
Beat the eggs into the butter mixture one a time. Scrape down the sides of the bowl.
Measure out the milk(or water) and add the vanilla to it.
On low speed beat in one-third of the flour mixture then half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape down sides and bottom of the bowl at least once.
Divide the batter evenly between the prepared pans.
Bake 30 to 35 minutes (longer for the sheet cake), until