PEANUT BUTTER CAKE WITH DARK CHOCOLATE ICING
This Peanut Butter Cake with Dark Chocolate Icing Recipe may look a little unassuming, but don’t let it fool you. It’s one amazing decadent dessert! Crazy good is what it is. Randy said it was like crack cake (mom, that means he couldn’t stop eating it—we don’t do drugs). And he has a pretty picky palate to please when it comes to desserts. Crack cake. Yep. It’s kinda like that.
6 ounces butter, salted (1½ sticks)
½ cup smooth peanut butter
1 cup boiling water
2 cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
2 teaspoons vanilla
2 cups brown sugar, packed
full recipe of Dark Chocolate Icing
Preheat oven to 350-degrees F. Butter and flour (or coat with baking spray) a 18x13-inch jelly-roll pan/baking sheet.
Melt butter in a small saucepan. Whisk in peanut butter until smooth. Gradually stream in boiling water whisking until combined. Remove from heat and let sit for at least 2 minutes.
Meanwhile, whisk together flour, baking soda, and salt. Set aside.
In a separate large mixing bowl, beat together eggs, buttermilk and vanilla. Whisk in sugar to combine.
Slowly stream in warm butter/peanut butter mixture into the egg/buttermilk mixture, whisk to combine.
Gradually stir in flour mixture and whisk to combined.
Pour batter into prepared pan and bake in a 350-degree F oven for 20-25 minutes or until done.
Pour warm icing over cake, cut and serve.
DARK CHOCOLATE ICING RECIPE
1½ stick butter
5 tablespoons milk
4 tablespoons unsweetened dark cocoa powder (substitute regular cocoa powder if needed)
½ teaspoon instant espresso powder or coffee granules
2 cups powdered sugar
1 teaspoon vanilla extract
Add butter, milk, cocoa powder and espresso/coffee powder to a medium saucepan over low heat, allow butter to totally melt, whisk occasionally until combined and smooth. Remove from heat, gradually add in powdered sugar and vanilla, whisking until smooth.
Pour warm frosting over cake, spread evenly to cover cake until smooth.