Chocolate Peanut Butter Cake

By kmcgraw1

Ingredients

• Cake:
• 2 cups flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup conaola oil
• 1 cup sour cream
• 1 1/2 cups water
• 2 Tablespoons distilled white vinegar
• 1 teaspoon vanilla
• 2 eggs
• Frosting:
• 2 cups creamy peanut butter
• 1 cup plus 2 tablespoons unsalted butter, softened
• 4 cups confectioners' sugar
• 4 1/2 teaspoons vanilla
• 3/4 teaspoon kosher salt
• 1/2 cup whipping cream

Preparation

Step 1

To make cake: Preheat oven to 350 degrees. Grease three 8" round cake pans. Line bottom of each pan with parchment paper. Grease parchment.

In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt. Add the oil and sour cream. Whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs until well blended.

Divide batter amoung prepared pans. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Cool cakes in pan 20 minutes. Turn cakes out onto racks and cool completely.

To make frosting: Beat the peanut butter and butter until smooth. Add the confectioners' sugar, vanilla and salt. Beat on low until combined then increase the speed and beat until light and fluffy. Beat in cream.

Use frosting between the layers and on the top and sides of cake layers.