Does anyone have a good chocolate cake recipe with a peanut butter filling and frosting?!
I want to make my mom a really good chocolate cake with peanut butter filling and peanut butter frosting for her birthday!. Please give me any great recipes for this!!Www@FoodAQ@Com
Answers:
My grandma makes this all the time:
Chocolate MAyo Cake:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 cups white sugar
1 1/2 cups mayonnaise
1/2 cup unsweetened cocoa powder
1 1/2 cups water
2 1/4 teaspoons baking powder
1 1/2 teaspoons vanilla extract
Bake at 350* until done!.!. OR use a Chocolate cake mix
For the frosting:
2 cups sifted confectioners' sugar
1/2 cup butter
1 teaspoon PURE vanilla extract
1 1/2 tablespoons milk
1 cup smooth peanut butter
Filling:
Use the frosting recipe increasing the powder sugar by 1 cup and the peanut butter by 1 cup also she uses chunky p!. butter
Www@FoodAQ@Com
Chocolate MAyo Cake:
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 cups white sugar
1 1/2 cups mayonnaise
1/2 cup unsweetened cocoa powder
1 1/2 cups water
2 1/4 teaspoons baking powder
1 1/2 teaspoons vanilla extract
Bake at 350* until done!.!. OR use a Chocolate cake mix
For the frosting:
2 cups sifted confectioners' sugar
1/2 cup butter
1 teaspoon PURE vanilla extract
1 1/2 tablespoons milk
1 cup smooth peanut butter
Filling:
Use the frosting recipe increasing the powder sugar by 1 cup and the peanut butter by 1 cup also she uses chunky p!. butter
Www@FoodAQ@Com
BEATTY'S CHOCOLATE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F!. Butter 2 (8-inch) round cake pans!. Line with parchment paper, then butter and flour the pans!.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined!. In another bowl, combine the buttermilk, oil, eggs, and vanilla!. With the mixer on low speed, slowly add the wet ingredients to the dry!. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula!. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean!. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely!.
Place 1 layer, flat side up, on a flat plate or cake pedestal!. With a knife or offset spatula, spread the top with frosting!. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake!.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water!. Stir until just melted and set aside until cooled to room temperature!.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes!. Add the egg yolk and vanilla and continue beating for 3 minutes!. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy!. Dissolve the coffee powder in 2 teaspoons of the hottest tap water!. On low speed, add the chocolate and coffee to the butter mixture and mix until blended!. Don't whip! Spread immediately on the cooled cake!.
--Ina Garten
----------------------------
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp!. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
? tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment!. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work!. Add the cream and beat on high speed until the mixture is light and smooth!.
-- Ina Garten
Www@FoodAQ@Com
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F!. Butter 2 (8-inch) round cake pans!. Line with parchment paper, then butter and flour the pans!.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined!. In another bowl, combine the buttermilk, oil, eggs, and vanilla!. With the mixer on low speed, slowly add the wet ingredients to the dry!. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula!. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean!. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely!.
Place 1 layer, flat side up, on a flat plate or cake pedestal!. With a knife or offset spatula, spread the top with frosting!. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake!.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water!. Stir until just melted and set aside until cooled to room temperature!.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes!. Add the egg yolk and vanilla and continue beating for 3 minutes!. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy!. Dissolve the coffee powder in 2 teaspoons of the hottest tap water!. On low speed, add the chocolate and coffee to the butter mixture and mix until blended!. Don't whip! Spread immediately on the cooled cake!.
--Ina Garten
----------------------------
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp!. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
? tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment!. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work!. Add the cream and beat on high speed until the mixture is light and smooth!.
-- Ina Garten
Www@FoodAQ@Com