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Peanut Butter-Chocolate Cake
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Prep Time:
20 minutes
Total Time:
2 hours 20 minutes
Indulgent peanut butter chocolate cake with a twist.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 1/3 cup unsweetened dark baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups packed dark brown sugar
  • 1 1/4 cups granulated sugar
  • 1 cup butter or margarine, softened
  • 4 eggs
  • 8 oz semisweet baking chocolate, melted, cooled
  • 1 1/2 teaspoons vanilla
  • 1 2/3 cups buttermilk
  • 1 cup strong brewed coffee (room temperature)
  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 packages (3 oz each) cream cheese, softened
  • 1 bag (1 lb) powdered sugar
  • 1 tablespoon whipping cream
  • 2 teaspoons vanilla
  • 12 peanut butter creme-filled chocolate sandwich cookies, chopped
Instructions:
  • Preheat oven to 350°F. Prepare 13x9-inch pan by greasing with shortening and lightly flouring.
  • Combine flour, cocoa, baking soda, and salt in a medium bowl; set aside. In a large bowl, cream brown sugar, granulated sugar, and 1 cup of butter with an electric mixer until light and fluffy (about 2 minutes). Add eggs one at a time, mixing well after each addition. Stir in melted chocolate and 1 1/2 teaspoons of vanilla until fully incorporated. On low speed, mix in the flour mixture and buttermilk alternately, mixing just until combined after each addition. Fold in coffee until fully incorporated. Pour the batter into the pan.
  • Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a cooling rack for about 1 hour.
  • In a large bowl, use an electric mixer to blend 1/2 cup of butter, peanut butter, and cream cheese until smooth. Gradually mix in powdered sugar on low speed until combined. Add whipping cream and 2 teaspoons of vanilla, then frost the cake and finish by topping it with cookies.

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