* Exported from MasterCook *
"Knock Your Socks Off" Chocolate Peanut Butter Cake
Recipe By :Eileen Balser, Scottsdale, AZ
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups Gold medal all-purpose flour
--or 2 cups softasilk cake flour
2/3 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup buttermilk
1/2 cup cold coffee or water
1 cup peanut butter chips
1/2 cup coffee-flavored liqueur
cold coffee or water
peanut butter cream cheese frosting
1/2 cup creamy peanut butter
1/4 cup whipping (heavy) cream
1 teaspoon vanilla
1 8 ounce pack cream cheese -- softened
4 cups powdered sugar
CHOCOLATE MOCHA CREAM CHEESE ICING:
1/2 cup butter or margarine -- softened
1/4 cup whipping (heavy) cream
1 tablespoon coffee-flavored liqueur
coffee or water
1 8 ounce pack cream cheese -- softened
1/2 cup baking cocoa
1 tablespoon instant coffee (dry) -- if desired
3 1/2 cups powdered sugar
GARNISH:
1 14 ounce pac one-inch peanut butter cup candies -- coarsely
chopped
1 cup finely chopped peanuts
Heat oven to 350°. Grease bottom and side of 2 round pans, 9x1 1/2 inches, with
shortening; lightly flour. Mix flour, cocoa, baking soda and salt; set aside.
Beat sugar, shortening, eggs and vanilla in medium bowl with electric mixer on
medium speed, scraping bowl occasionally, until blended. Beat in buttermilk and
coffee. Gradually beat in flour mixture, beating after each addition until
smooth. Stir in peanut butter chips. Pour into pans.
Bake 30 to 33 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire rack. Cool completely. Cut each cake
horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with
long, thin serrated knife.) Drizzle 2 tablespoons of the liqueur over cut side
of each layer.
Place 1 layer, cut side up, on serving plate. Spread with 1/4 cup of the Peanut
Butter Cream Cheese Frosting to within 1/4 inch of edge. Sprinkle with 1/4 cup
chopped peanut butter cups. Repeat with remaining layers, placing second and top
layers cut side down. Frost side of cake with Chocolate Mocha Cream Cheese
Icing. Press peanuts on side of cake. Top with remaining peanut butter cups.
Store covered in refrigerator.
Peanut Butter Cream Cheese Frosting:
Beat peanut butter, whipping cream, vanilla and cream cheese in medium bowl on
medium speed until fluffy. Gradually beat in powdered sugar on low speed until
smooth.
Chocolate Mocha Cream Cheese Icing:
Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium
speed until fluffy. Gradually beat in cocoa, coffee and powdered sugar on low
speed until smooth.
MAKES 12 TO 15 SERVINGS
Description:
""I have four little boys who love candy, so I had to incorporate peanut
butter cups into my cake.""
Source:
"Gold Medal Winning State Fair Cakes, No. 32"
Copyright:
"©2002 General Mills, Inc."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 571 Calories; 26g Fat (40.3% calories
from fat); 6g Protein; 81g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol;
445mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 5 1/2 Other
Carbohydrates.
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