Ingredients
- Cake:
- 1-1/2 cups (375 mL) cake and pastry flour
- 2 tsp (10mL) baking powder
- 1/2 tsp (2mL) salt
- 1/2 cup (125 mL) smooth peanut butter
- 1/2 cup (125 mL) salted butter, softened
- 1 cup (250 mL) granulated sugar
- 2 Large eggs
- 1 tsp (5 mL) vanilla
- 2/3 cup (150 mL) milk
- Frosting:
- 2 oz (60 g) semisweet or bittersweet chocolate
- 1/2 cup (125 mL) salted butter, softened
- 1/2 tsp (2 mL) vanilla
- 2 cup (500 mL) icing sugar
- 4 tsp (20 mL) smooth peanut butter
Preparation
Step 1
Preparation
Preheat oven to 350F (180C). Butter two 8-inch (1.2L) round cake pans.
Cake:
In bowl, sift together flour, baking powder and salt.
In another large bowl and using an electric mixer, beat together peanut butter, butter and sugar on medium speed for 4 minutes or until creamy and pale in colour. Beat in eggs, one at a time. Beat in vanilla. On low speed, alternately beat in flour mixture and milk, making three additions of dry and two of wet. Divide evenly between prepared pans, spreading batter evenly in each pan. Bake on middle rack of oven for 25 minutes or until centre springs back when lightly touched with finger and cake tester inserted 1-inch (2.5 cm) from centre comes out clean. Cool in pans on rack for 10 minutes. Turn out onto wire rack to cool completely before icing.
Frosting:
In microwave-safe bowl, heat chocolate in microwave on medium (50 per cent0 power for 2-1/2 minutes or until melted; stir until smooth. Set aside to cool. In bowl and using electric mixer, beat butter with vanilla until creamy. One-half cup at a time, beat in icing, beat in cooled chocolate. Using clean beaters, beat peanut butter into smaller amount of icing.
Assembly:
Place one cake layer on cake platter. Spread peanut butter icing over the top. Centre remaining cake layer on top of bottom layer. Spread top and sides evenly with chocolate frosting.
This cake is best served the day it is made.