Pretzel Crusted Chocolate Cake with Peanut Butter Frosting

Pretzel Crusted Chocolate Cake with Peanut Butter Frosting

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Pretzel Crust

  • 2

    cups pretzels, finely crushed

  • 1

    cup sugar

  • ¾

    cup butter, softened

  • ½

    teaspoon salt

  • For the Chocolate Cake

  • 2

    cups flour

  • ½

    teaspoon salt

  • ¾

    cup cocoa powder

  • 1

    teaspoon baking soda

  • cup sugar

  • 2

    eggs

  • 2

    teaspoons vanilla extract

  • 1

    cup milk

  • ½

    cup vegetable or canola oil

  • 1

    cup hot French vanilla coffee

  • For the Frosting

  • 8

    oz cream cheese, softened

  • 1

    cup confectioners sugar

  • cup peanut butter

  • ½

    tablespoon vanilla extract

  • ½

    cup heavy cream milk as needed to thin

Directions

Preheat oven to 350 degrees. Spray a 9x13 pan with a non-stick spray. In a medium bowl, mix together the pretzels, sugar, butter and salt. Add to the bottom of the pan, press down for even distribution and bake for 10 minutes. Remove and set aside. In a medium bowl, sift together the flour, salt, cocoa powder and baking soda together. In a large bowl, add the sugar, eggs, vanilla, milk and oil. Beat until creamy, then add the dry flour ingredients and combine, then slowly add in the hot coffee. Pour the cake mixture over the pretzel crust and bake for 30 to 35 minutes, let cool. To make the frosting, add all the ingredients together and beat until creamy. Check for consistency, add milk to thin as needed. (I use Chocolate Cashew Milk for this, but use whatever milk you have.) Once the cake is cooled, frost it and cut into slices and serve. Drizzle with a chocolate sauce, if desired.


Nutrition

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