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Chocolate Peanut Butter Layer Cake
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- #18958
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Cake
3 1/4 cups flour
2 1/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter, creamy
1 1/2 cup milk
3 eggs
1 1/3 cup very finely chopped roasted peanuts
Filling
1/2 cup butter
1/2 cup confectioners' sugar
1 1/3 cup creamy peanut butter
6 ounces semisweet chocolate pieces
Frosting
9 ounces semisweet chocolate pieces
directions
For Cake: In a large mixing bowl, mix flour, sugar, baking powder and salt. Add 1/2 cup butter, 1/2 cup peanut butter and milk; beat for 2 minutes. Add eggs and beat for another 2 minutes. Fold in 1 1/3 cups chopped peanuts.
Divide batter between 3 greased and floured 9-inch layer cake pans. Spread batter evenly in pans and bake in a 350 degrees F oven for 25-30 minutes or until cake shrinks in slightly from edge of pan. Turn out onto wire racks; cool.
For Filling: In a medium bowl beat together butter and confectioners sugar until smooth. Blend in peanut butter. Melt chocolate pieces in small saucepan over low heat. Stir chocolate into peanut butter mixture. Chill for 15 minutes or until thick enough to spread.
With a sharp knife, trim cake layers so they are flat. Brush off crumbs. Place one cake layer on serving platter and spread with some of the filling. Top with second layer, more filling, then third layer. Spread the top and sides of the cake with remaining filling. Smooth surface. Chill until filling is firm.
For Frosting: Melt chocolate pieces in small saucepan over low heat; cool to room temperature. Remove filled cake from refrigerator. Pour melted chocolate in center of cake.
Working quickly with a spatula, spread the chocolate thinly over top allowing it to drip over sides. Spread chocolate thinly to cover sides of cake. Place clusters on top of cake spacing them evenly and pressing them into the soft chocolate. Chill cake until ready to serve.
added by
supersalad
nutrition data
960 calories, 57 grams fat, 104 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
December 13, 2009
My family loves chocolate and peanut butter, so this cake went over well... I had to add a little oil and milk to the chocolate topping in order to make it spreadable. Also, it is best to keep it refrigerated. I made a 2 layer cake and had to transport it did a little bit of a landslide so I called it a peanut butter landslide cake. Otherwise it was great!
July 29, 2008
This peanut butter layer cake turned out pretty well! I have to confess that I'm not a peanut-butter-and-chocolate lover - I made this for my dad, for his birthday - however as such, I found it to be decent, and I suspect peanut-butter-and-chocolate lovers would enjoy it plenty. The cake itself is more peanutty than peanut-buttery; the filling is the peanut-butteriest part. One caveat: the directions say to "place clusters on top of cake," however there are no clusters in the ingredient list, so... let your imagination be your guide. Bon appetit!