Peanut Buttery Chocolate Cake
- Yield 16 servings
"In our house, this cake disappears very quickly. It's one cake we all love."
- Cooking spray
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup vegetable oil
- 2 cups granulated sugar
- 2 eggs
- 1 cup 2% reduced-fat milk
- 1 cup brewed coffee, cooled to room temperature
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons 2% reduced fat milk
- 1/2 teaspoon vanilla extract
- Miniature chocolate chips (optional)
- 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.