The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.
Chocolate and Peanut Butter Delight!
Who does not love the delicious combination of chocolate and peanut butter? I have always loved the combination and even love white chocolate and peanut butter as well as dark chocolate and peanut butter. I think a lot of people make the mistake of using semi-sweet chocolate with peanut butter and I’m learning, at least for my taste buds, just does not go that well together. I think it is something to do with the sweetness factor going up against the natural flavors of the peanut butter. When I was developing my cookbooks and had taste testers, I found most all of their opinions matching mine.
This cake recipe comes to me from my friend Angela Dubinger. When I worked with her years ago, she made and brought this cake in for a staff meeting and I could not get enough of it! The cake is soft and moist and the peanut butter only compliments the overall flavors. The chocolate icing on top is thin enough to be enjoyed without anything overwhelming. I like smooth peanut butter the best for this but you could use crunchy if you wanted. You just will not have that super smooth finish that, with this cake in particular, is so very much enjoyed.
Chocolate Peanut Butter Cake
Leftover cake should be kept covered and chilled. If stored properly, will last 5 days.
2 sticks unsalted butter
1 cup buttermilk
1/2 cup unsweetened cocoa powder
2 cups white all-purpose flour
2 cups white granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
1 teaspoon pure vanilla extract
18 oz smooth peanut butter
Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray containing flour.
In a large saucepan over medium heat combine the unsalted butter, buttermilk, unsweetened cocoa powder and 1 cup water. Stir constantly until bubbly. Once bubbling slightly remove from heat.
In a large bowl whisk together the white all-purpose flour, white granulated sugar, baking soda and salt. Beat in the large eggs and pure vanilla extract.
Slowly beat in the chocolate mixture and beat until smooth and combined.
Pour the batter into the prepared pan and smooth out the top. Bake in preheated oven for 20 minutes.
Once baked, remove and while the cake is still hot, spoon the smooth peanut butter all over the top, spreading evenly. Allow the cake to sit for a couple of hours to cool and the peanut butter to harden slightly.
When ready to frost the cake combine 1 stick unsalted butter with 1/4 cup unsweetened cocoa powder and 6 tablespoons buttermilk in a large saucepan over medium heat. Stir until bubbly. Once bubbly remove from heat and add 16 oz powdered sugar. Stir quickly together. Pour evenly over the top of the cake and spread evenly.
Allow to sit for an hour before cutting.
Ask and Answer: Several people have been asking me about my “Apple Pie in a Bag” that I have for sale. The concept is literally the insides of an apple pie that is frozen in a gallon sizestorage bag. They are $15 each. Contact me on my contact page if you’re interested. The contents can also be used in an apple crisp, apple cobbler, used as an ice cream topping or transformed into applesauce.