Double-Layer Chocolate Cake with Peanut Butter Icing

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans and place a round of parchment paper in the bottom of each. Set aside.

Place chocolate chunks into microwave-safe bowl and heat for one minute. Remove and stir. If not completely melted and creamy, microwave at 30-second intervals, being careful not to burn it. Set aside.

Place all remaining ingredients in order given into the bowl of an electric mixer. Beat on low speed for 30 seconds, scraping bowl once or twice with spatula. Increase speed to high and beat for 3 minutes.

Pour batter into the two prepared pans, dividing evenly. Bake for about 35 minutes, until cakes test done in the middle. Remove from oven and immediately invert pans onto cooking racks for 5 minutes. Carefully remove pans and peel back the parchment paper (watch out for hot steam). Mix frosting while cakes cool.

To mix frosting: Place peanut butter, vanilla and 1 cup of the confectioners' sugar in a mixing bowl. Use electric mixer on low speed to mix together. Add the remaining sugar, alternating with the milk until frosting is creamy and the correct consistency.

When cakes are cool to touch, place one round on a serving plate and spread about 1/4-inch of frosting on top. Place second round on top. Use remaining frosting to completely cover both stacked cakes. For a finishing touch, a bit of grated dark chocolate is a beautiful accent. Allow frosting to set up and harden before covering with plastic wrap (about one hour).

cook's notes

We rarely have fresh buttermilk on hand, but I do like to keep the dry cultured buttermilk mix (just add water) on a refrigerator shelf. It adds richness and flavor when baking cakes like this one!