How to make it

  • Preheat oven to 350F.
  • In a mixing bowl, cream peanut butter, butter and sugar.
  • Add eggs; beat well.
  • Combine flours, baking powder and baking soda.
  • Separately blend sour cream and milk.
  • Add dry ingredients alternately with wet to creamed mixture, blending well.
  • Pour into two greased 9” cake pans.
  • Bake for 35 minutes or until a toothpick inserted near the center comes out clean.
  • Cool completely in pans on a wire rack.
  • Chop the chocolates finely and place in a bowl.
  • Heat the cream and milk in a small saucepan until just below boiling.
  • Immediately pour the hot liquid into the bowl with the chocolates.
  • Stir with a wire whisk until thoroughly melted.
  • Whisk in the hazelnut liqueur and vanilla.
  • Allow to cool to room temperature, stirring occasionally to prevent it from solidifying fully.
  • Unmould one cake round onto a serving platter.
  • Spread chocolate-hazelnut cream over the cake round, heating slightly if necessary to spread.
  • Top with second cake round and spread top with remaining cream.
  • Serve immediately or store in fridge until needed.

Reviews & Comments 6

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  • fuzzy 6 years ago
    Praise the lord!!!!!
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 488.8
    Total Fat: 32.2 g
    Cholesterol: 44.3 mg
    Sodium: 180.8 mg
    Total Carbs: 40.1 g
    Dietary Fiber: 3.2 g
    Protein: 12.0 g
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  • shoebearsmom 6 years ago
    Oooh, this sounds good. And very unique. Thx!
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  • suzalleogram 6 years ago
    Flagged this as unique
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  • suzalleogram 6 years ago
    This looks awesome. Next time I have some free time (whenever that is) I'll try this one. Sounds different with the Nutella. ;)YUM!
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    OK, you got me with Peanut Butter! Oh this sounds me soooooooooo good!
    Was this review helpful? Yes Flag

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