Peanut-Butter-Cup Cake w/ Chocolate Peanut Butter Frosting - Cake Recipe Contest

Editor Note: This is yet another one from Beth whom we called "Shrugged" at Help! I Have A Fire In My Kitchen.

The Great Cake Recipe Contest - Submission # 7

This is a VERY rich cake, but guaranteed to please. Created strictly for the Great Cake Recipe Contest, I'm sure this will be a staple in my house from now on.

This works best if you have an extra set of hands, so one of you can prepare the chocolate batter while the other person prepares the peanutbutter batter, but if you're alone, make the peanut butter batter first and then the chocolate batter, for best results. My daughter and I made this together, and even though we were cooking on top of one another, it worked out well. As it's baking, the chocolate cake will rise up along the sides of the peanut butter cake, but by the time it's finished, they'll come together nicely. Enjoy!

Peanut-Butter-Cup Cake w/ Chocolate Peanut Butter Frosting

Tools/Utensils Needed:

1. 1 Large Bowl
2. 1 Medium Bowls
3. 1 Medium Saucepan
4. Measuring cups
5. Measuring spoons
6. Fork (for sifting)
7. 9x13” Cake Pan
8. 2 Soft Rubber Spatulas

Ingredients for Chocolate Cake Batter:

1. 1 cup flour
2. 1 cup sugar
3. ¼ cup milk
4. 1 egg
5. 1 teaspoon vanilla
6. ¼ teaspoon baking soda
7. ¼ cup margarine
8. ¼ cup vegetable oil
9. 2 tablespoons baker’s cocoa powder

Directions for Chocolate Cake Batter:

1. In a saucepan, combine margarine and oil.
   
2. Heat on low until butter is melted. Stir in cocoa powder.
   
3. Remove from heat.
   
4. In a large bowl, sift together flour, sugar and baking soda.
   
5. Make a well in the center.
   
6. Pour in cocoa mixture and stir until smooth.
   
7. With an electric mixer, beat the milk, vanilla and eggs into the mixture until just combined.

Ingredients for Peanut Butter Cake Batter:

1. 1 cup flour
2. 1 cup brown sugar
3. 1 teaspoon baking powder
4. 3 egg
5. 1 teaspoon vanilla
6. ½ cup creamy peanut butter
7. 1/3 cup butter (softened)
8. 1/3 cup milk

Directions for Peanut Butter Cake Batter:

1. In a large bowl, cream together peanut butter, margarine and brown sugar until well combined and smooth.
   
2. Beat in the eggs, one at a time, then add vanilla.
   
3. Mix until smooth.
   
4. In a medium bowl, sift together flour and baking powder.
   
5. Alternating, gradually beat flour mixture and milk into wet mixture until just combined.

Directions For Combining Batters and Baking Cake:

1. Preheat oven to 350 degrees F.
   
2. Grease and flour a 9x13” cake pan.
   
3. Pour half of the peanut butter batter into the pan.
   
4. Pour chocolate batter over the top of the peanut butter batter.
   
5. With a large spoon, add remaining peanut butter batter by dollops over the chocolate batter.
   
6. (Do not stir the batters together.)
   
7. Bake for 35-45 minutes or until toothpick inserted in center comes out clean.

Ingredients For Chocolate Peanut Butter Frosting:

1. 1 cup creamy peanut butter
2. ½ cup baker’s cocoa powder
3. approximately 1 cup powdered sugar
4. approximately 1 cup milk
5. 1 teaspoon vanilla

Directions For Chocolate Peanut Butter Frosting:

1. While the cake is baking, wash 1 medium bowl, measuring cups and spoons, 1 spatula and beaters for electric mixer.
   
2. Once cake has cooled completely:
   
3. In medium bowl, sift together cocoa powder and ½ cup powder sugar.
   
4. Add peanut butter and cream together until smooth and well-combined.
   
5. Beat in ½ cup of the milk and vanilla.
   
6. Continuing adding milk and powdered sugar a little bit at a time until mixture reaches desired consistency.
   
7. (Should be thick but spreadable. If mixture is too thick, add a little more milk. If mixture is too thin, add a little more powdered sugar.)
   
8. Spread thickly over the top of cooled cake.
   
9. Allow to set overnight.
   
10. Slice and serve.

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