Hi Everyone!
I found this recipe in one of the newspaper magazines and it turned out to be the cake recipe I have been searching all my life for!
It is chocolatey, light textured and it goes realy well with this frosting which is not over-poweringly sweet. It is trully a delicious cake! I had to share with you all because it is "the cake"!
Happy Cooking! Gina
CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING
Source: Americanprofile.com
FOR THE CAKE:
Cooking spray
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder )**replace some of cocoa with SPECIAL DARK cocoa to make 2/3 cup)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
2 cups granulated sugar
2 eggs
1 cup 2% reduced-fat milk
1 cup brewed coffee, cooled to room temperature **(use instant coffee 2 tsp.)
1 teaspoon vanilla extract
FOR THE FROSTING:
1 (8-ounce) package cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons 2% reduced fat milk
1/2 teaspoon vanilla extract
Miniature chocolate chips (optional)
** My additions to the recipe....this can also be turned into a 2-layer cake...awesome cake!!!
Preheat oven to 350 degrees F. Coat a 13 x 9-inch glass baking pan with cooking spray.
TO PREPARE CAKE:
Sift together flour, cocoa, baking soda, baking powder and salt into a large bowl.
Combine oil and sugar in a large mixing bowl. Using a mixer, beat at medium speed until well combined. Add eggs; beat well. Add flour mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition and scraping down the sides of the bowl. Stir in the coffee and vanilla (batter will be thin). Pour batter into prepared pan.
Bake 35 to 40 minutes, until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack.
TO PREPARE FROSTING:
Combine cream cheese and peanut butter in a large mixing bowl. Using a mixer, beat at medium speed until smooth. Add powdered sugar, milk and vanilla; beat until smooth. (If frosting is too thin, add more powdered sugar; if it is too thick, add more milk.)
Spread frosting over top of cooled cake and sprinkle with chocolate chips, if using. Store in the refrigerator.
Tips From Our Test Kitchen: The addition of cream cheese to the frosting makes it light and creamy.
Serves 16.
Nutritional Information
Nutritional facts per serving: 350 calories, 18g fat, 5g protein, 49g carbohydrates, 1g fiber, 350mg sodium. |