Fudge-glazed Creamy Peanut Butter Cake
From peetabear 15 years ago
- 35 minutes to make
- Serves 8
This is a spectacular cake and how can you go wrong with chocolate and peanut butter.... saw this and just had to share!!! a King Arthur recipe and Photo...
Ingredients
- cake shopping list
- 1 cup (7 ounces) granulated sugar shopping list
- 1 cup (4 1/4 ounces) King Arthur Unbleached all-purpose flour shopping list
- 1 tablespoon (1/4 ounce) Instant ClearJel® or cornstarch shopping list
- 1/3 cup (1 ounce) Double-Dutch dark cocoa, black cocoa, or Dutch-process cocoa shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon espresso powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 2 large eggs shopping list
- 1/3 cup (2 3/8 ounces) vegetable oil shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup + 2 tablespoons (5 ounces) water shopping list
- Filling shopping list
- 3/4 cup (7 ounces) peanut butter, creamy or chunky shopping list
- 2 cups (8 ounces) confectioners' sugar or glazing sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/3 cup (2 5/8 ounces) milk or cream shopping list
- icing shopping list
- 1 cup (6 ounces) chopped semisweet or bittersweet chocolate shopping list
- 6 tablespoons (3 ounces) heavy or whipping cream shopping list
- 1/2 cup chopped salted peanuts, for garnish (optional) shopping list
How to make it
- Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8" round cake pan. Note: This pan needs to be at least 2" tall; if you have a non-standard, shorter 8" pan, substitute a 9" round pan.
- To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.
- Bake the cake for 35 to 38 minutes (about 25 minutes if you're using a 9" pan), or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
- To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth. Add additional milk or cream, if necessary, to make a spreadable filling.
- To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes, or until it's thickened enough to be spreadable.
- To assemble the cake: Slice the cake in half horizontally, to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired. Yield: one 8" cake, 8 to 10 servings.
The Rating
Reviewed by 25 people-
omg!!!!! peeta bowing to you.. how fabulous darlin'...the picture is beautiful and the piece missing in the picture sorry i helped myself hahahaha.............yummmmmmmm
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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OH please help me!! this looks and sounds toooooo good!
greekgirrrl
in Long Island loved it
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oh my! deeee-lishus!
jett2whit
in Union City loved it
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