Tuesday, January 24, 2012

Dense Chocolate & Creamy Peanut Butter; What A Way to Celebrate Peanut Butter Day!

This is going to be a "drive by" post because I'm in the midst of preparing a rather unusual post (for me anyway:) and I'm still working on it. I'll give you a little hint by telling you it has something to do with wishing my Chinese visitors a Happy New Year!!!

In the meantime, rather than have this delicious cake go stale, I thought I would drop off just one sliver. Since my photography skills have not improved in the new year, I'm also including "their" pro image:) I adapted this recipe for Chocolate Cake with Peanut Butter Frosting from The Land of Lakes Recipe Collection booklet published in 2005.

Chocolate Cake with Peanut Butter Frosting
1-2/3 cups sugar (I used 1 cup regular sugar; 2/3 cup vanilla sugar:)
3/4 cup butter, softened
3 eggs
1 teaspoon vanilla
2 cups flour
2/3 cup unsweetened cocoa (I erred and used Hershey's Special Dark Cocoa; it's all we had:)
1-1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/3 cups milk
1 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar, sifted
2 teaspoons vanilla
3 to 4 tablespoons milk (I used cream)
1. Heat oven 350°. Grease and lightly flour 2 (8 or 9 inch) square or round pans.
2. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs and 1 teaspoon vanilla; continue beating until well mixed. Add flour, cocoa, baking soda, baking powder, and salt to butter mixture alternately with 1-1/3 cups milk, beating just until well blended.
3. Pour batter evenly into prepared pans. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
4. Meanwhile place peanut butter and 1/2 cup butter in small bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, 2 teaspoons vanilla (I only used one:) and enough milk for desired frosting consistency.
5. To assemble cake, place 1 layer onto serving plate. Spread 1 cup frosting over top; top with second layer. Spread remaining frosting over top and sides of cake.
Note: If you prefer, Land O Lakes Soft Baking Butter with Canola Oil can be used right from the refrigerator.

The cake was absolutely delicious. I was a bit worried it may be too peanut buttery so I used only 1/2 cup peanut butter. (It was also all I had:) Marion loved it!!! It came out sort of fudgy like a brownie but thicker and gooeier (is that a word?) Marion and I both decided it probably would have been better to make one layer and freeze the other but too late now!!!

I hope to see you all in a few days with the "mysterious" post. Don't forget National Peanut Brittle Day on January 26th. Here's a recipe from The Peanut Butter Cookbook by Judi & Tony Meisel. (©1993)


  1. Oh heaven.. I'm sure a cup of peanut butter was just fine. Looks scrumptious! Can't wait to see your 'other' post when it's ready!

  2. Louise this looks amazing!! I absolutely love peanut butter (if you didnt already know) I must keep a closer eye on your food calendar! Been quite busy lately. I'm going to bake some peanut butter cookies now as I cant miss my fav food celebration day :) Cant wait to see what you have made for chinese new year :)

  3. Well, I'm a few days late, but in honor of peanut butter day, I just had a mouthful!

  4. Oh my goodness grashious! I could dive into that right now! Did you say you should freeze 1/2 of that??? No Way! Grab the big spoons cause that looks fantastic. Happy Peanut Butter Day!

  5. OM dear Louise look amazing and delicious!! look fantastic! gloria

  6. Louise, I love visiting your blog! I always learn something new! I am an avid tea drinker and I just learned that January is National Tea month! That made me smile. Love your cake...not only beautiful but looks absolutely delicious! Peanut butter is my husband's favorite food group!

  7. Louise, That cake looks scrumptious...like when were kids yummy scrumptious!

  8. Peanut Butter and chocolate is my favorite combination Louise! This is delectable!

  9. This looks quite inviting. Sorry you have not improved your food photography. I need to work on mine also.

  10. That's an amazing way to celebrate! I've been so busy at work that I keep missing these fun celebrations!

  11. I'm so sick form food poisioning--otherwise I'd celebrate!

  12. mystirious post? I am realy curious now what u r cooking the kitchen.

    that cake looks heavenly, I wish I could a bit now with my tulsi tea. *dream*

    no worry about the photographie. I come hear to read your lovely posts, and I always have a great time here!

  13. Gosh! This looks so stunning! Thanks for sharing this great recipe. :)

  14. Yes please? Yum. And no baking time in my next two weeks. Gah!

  15. Happy Peanut Butter Day! The frosting on your top cake looks amazing. Someone in your little corner must be thrilled.

  16. Peanut butter frosting with chocolate cake...perfect combination for the peanut butter day. Would love to have a slice of this cake NOW!
    Hope you are having a wonderful week Louise :)

  17. you made this? wow! that's absolutely gorgeous, very nice frosting skills too!Today is the 4th day of chinese new year, the shops here are slowly getting back to business but still a lot of my friends are still on leave.

  18. Wow this looks good. I'll need to eat less over the holidays next year, so I don't need to diet in January!

  19. It's Peanut Butter Day? I have PB almost every day so every day is PB day for me :)

  20. We're making carne asada tacos for their b-day!

  21. I think your picture's pretty, and I know my hungry hordes would enjoy this cake. I also think they probably colored their frosting a little bit, because I can't imagine peanut butter mixed with sugar being that dark without some help!

  22. These cakes look so good that I could lick the screen. Seriously, I think that frosting could be served as a side dish. I must try this!

  23. Ohhh, you can't go wrong with these ingredients. Peanut butter and chocolate is a perfect match. Thank you for the recipe and thanks for the sweet comment on my blog. It means the world to me.


Through this wide opened gate,
none came too early,
none returned too late.

Thanks for dropping in...Louise