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Peanut Butter Chocolate Cake Recipe

November 27th, 2009

Hope you all had as great  of a Thanksgiving as we all hoped you did!  We hope that your time was and is shared with those close to you, if not in person, in your hearts and thoughts.  I know, that when I am not at work, I often think of you all.  I enjoy the comments you leave and am truely inspired by your stories and lives.  I feel very fortunate to have the opportunity to blog with you all. Thank you.

You ready for another recipe?  I was IM’ing with my BFF from high school on facebook a couple days ago, and in closing she added that she had to make a cake or her in-laws wouldn’t let her in. Teasing of course.  She’s great and everyone loves her, cake or not. So, I had to ask which cake and to send me the recipe. She did, courtesy of Epicurious.com . She also added some tips she learned from her attempts at perfecting the recipe, so I’ve let you in on those too. They’re at the end of the recipe. Hope you enjoy!

 

Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting

Peanut Butter Chocolate Cake

Filling
2 1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup old-fashioned (natural) chunky peanut butter

Cake
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

Frosting
1 1/2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar, divided
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
3/4 cup chilled heavy whipping cream
Butterfinger candy bars, coarsely chopped
Glazed peanuts

For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.

For frosting:
Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.

Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

Sammy wants you to know: Enjoy! But, I warn you…once you make this once, there will be a demand to make it like 10 times a year. Also, a few tips that it took me a bit to figure out… add a little sour cream to the cake batter so that it stays moist, otherwise it can seem a bit dense. Also, be sure to make the frosting with a mixer and don’t melt down the butter or cream cheese, I initially tried to do the frosting by hand but it won’t hold if you do it like that. Instead just use a mixer and add the butter and creamcheese at room temp. It seems to make a pretty substantial difference in the firmness of the frosting.

Hope you get a chance to make this one. I plan a test run of this one , this weekend. I wouldn’t want to make it for the first time right before Christmas and it turn out looking weird. :o )  Let me know if you have made it or plan to. Would like to hear how it turns out.  Again, if you a recipe you’d like to share! Send ‘em on! Email me at nichole@stitchinheaven.com or leave a comment with your recipe. Don’t forget to attach picstures, too! Recipes seem so much more yummy when you have a picture, don’t they?  Have a great weekend!! XOXO

1 Comment »

  1. Angela 's creative mind says

    I love this recipe. My best friend is a pro body builder. She just had a competition. She loves baked goods and especially loves peanut butter. So being that she’s starved herself for the competition, I am going to make this for her….I’ll lets you know how it turns out!! :grin:

    November 14th, 2010 | #

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