Peanut Chocolate Cake


Here’s a mouthwatering layer cake with peanut butter frosting. Two of my most favorite flavors together. It’s luscious!”


TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling MAKES: 12 servings


1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 eggs
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water

1 cup butter, softened
1 cup peanut butter
4 cups confectioners’ sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts


1. In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.

2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. For frosting, in a large bowl, cream the butter, peanut butter, confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.

4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. Yield: 12 servings.


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