The Best Chocolate with Peanut Butter Frosting

By srumbel

BLUE RIBBON CHOCOLATE CAKE
Winning Recipes
2nd Place
Patrice Umbenhen
Schuylkill County Fair–Schuylkill County

Ingredients

• 1 cup PA preferred whole milk plus 1 tablespoon vinegar
• 2 eggs
• 2 teaspoon baking soda
• 1/2 cup vegetable oil
• 3/4 cup
• unsweetened cocoa powder
• 2 teaspoons vanilla
• 2 tablespoons dark cocoa powder
• 1 cup strong black coffee
• 2 cups granulated sugar
• 1 3/4 cup all-purpose flour
• 2 teaspoons vanilla
• 1 teaspoon baking powder
• Peanut Butter Frosting
• 2 sticks of softened butter
• 3-4 tablespoons milk
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla
• 4 cups confectioners’ sugar
• Crushed peanuts and chocolate shavings for garnish.

Preparation

Step 1

Heat oven to 350 degrees, grease
and flour 2 eight-inch round cake pans, set aside.
Mix milk and vinegar together and let stand for 15 minutes.
In stand mixer with whisk attachment on low speed, mix flour, cocoa powders, baking soda, baking powder, salt, and sugar until thoroughly comb
ined. Slowly add eggs, milk mixture, coffee, oil and vanilla, increase mixer speed to medium for 2 minutes. Batter will be very thin, pour into prepared pans, and bake for 35 minutes or until toothpick inserted in middle comes out clean. Let cool for 10 minutes, remove from pans and let cool completely on wire rack. Frost with Peanut Butter frosting.

Peanut Butter Frosting
In mixer bowl, on high speed, whip softened butter and peanut butter until
smooth and well combined. Slowly add sugar, vanilla and milk, adding more milk to achieve a whipped consistency.
Frost on completely cooled cake, garnishing with peanuts and chocolate shaving if desired.