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Monday, October 4, 2010

PB & Chocolate Cake -- double delish!

Sunday was my baking day; one of my new dessert recipes included the following: a super moist PB&Chocolate Cake. My taste-testers enjoyed it, so I hope you will too!

~~ The Cake ~~

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottom of large 12-inch round cake pan with shortening or cooking spray.
2. In a large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pan to cooling rack. Cool completely.

The icing is a simple homemade chocolate butter-cream. Be sure to use real butter (no margarine here!) and mix well for a creamy, whipped texture. Apply generously.

If desired, top with chopped peanuts, almonds, walnuts or even crumbled peanut better cups. What a delicious finishing touch!

Note: original recipe (though very slightly modified here) from

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