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Ingredients
- 3/4 cup (1 1/2 sticks; 6-ounces) butter, softened
- 2 1/4 cups sugar
- 1 cup creamy peanut butter
- 6 large eggs
- 3 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 2 teaspoons vanilla extract
- Garnish: chopped Honey Roasted Peanuts optional
- Chocolate Fudge Frosting
- 1 cup sugar optional
- 1/2 cup dark brown sugar firmly packed
- 1 cup heavy whipping cream
- 1/2 cup milk
- 8 squares (1-ounce each; 8-ounces total) semisweet baking chocolate chopped
- 4 tablespoons butter
- 1 cup confectioner's sugar
Preparation
Step 1
Makes 1 (9-inch) layered cake
1. Preheat oven to 350°. Grease and flour 3 (9-inch) cake pans.
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add peanut butter; beat until creamy. Add eggs, one at a time, beating well after each addition.
3. In a small bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. Beat in vanilla. Spoon batter into prepared pans. Bake for 25 to 27 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire rack, and cool completely.
Spread Chocolate Fudge Frosting (or Frosting of your choice) between layers and on top and sides of cake. Garnish with peanuts, if desired.
Chocolate Fudge Frosting
4 Cups Frosting :
1. In a large saucepan, combine sugar, brown sugar, cream, milk, and chocolate, over medium heat. Bring to a boil, stirring frequently with a wire whisk. Reduce heat to medium-low; simmer for 20 minutes or until thickened, stirring frequently.
2. Remove from heat. Whisk in butter, one tablespoon at a time, until butter is completely melted. Pour into a 13x9-inch pan. Refrigerate for 11/2 hours.
3. Place chocolate mixture in a medium bowl. Beat at high speed with an electric mixer for 2 minutes, or until light and fluffy. Gradually add confectioners' sugar, mixing well.