You are here: Home » Recipes » Peanut Buttery Chocolate Cake Peanut Buttery Chocolate Cake Recipe by American Profile Yield 16 servings PrintEmail "In our house, this cake disappears very quickly. It's one cake we all love." Ingredients Cake: Cooking spray2 cups all-purpose flour2/3 cup unsweetened cocoa powder2 teaspoons baking soda1 teaspoon baking powder1/2 teaspoon salt2/3 cup vegetable oil2 cups granulated sugar2 eggs1 cup 2% reduced-fat milk1 cup brewed coffee, cooled to room temperature1 teaspoon vanilla extractFrosting:1 (8-ounce) package cream cheese, softened1/4 cup creamy peanut butter2 cups powdered sugar2 tablespoons 2% reduced fat milk1/2 teaspoon vanilla extract Miniature chocolate chips (optional) Instructions Preheat oven to 350F. Coat a 13 x 9-inch glass baking pan with cooking spray. To prepare cake, sift together flour, cocoa, baking soda, baking powder and salt into a large bowl. Combine oil and sugar in a large mixing bowl. Using a mixer, beat at medium speed until well combined. Add eggs; beat well. Add flour mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition and scraping down the sides of the bowl. Stir in the coffee and vanilla (batter will be thin). Pour batter into prepared pan. Bake 35 to 40 minutes, until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. To prepare frosting, combine cream cheese and peanut butter in a large mixing bowl. Using a mixer, beat at medium speed until smooth. Add powdered sugar, milk and vanilla; beat until smooth. (If frosting is too thin, add more powdered sugar; if it is too thick, add more milk.) Spread frosting over top of cooled cake and sprinkle with chocolate chips, if using. Store in the refrigerator. Recipe by Kimberly Keller, Richlands, Va.