Chocolate-Peanut Butter Cake

Name: Chocolate-Peanut Butter Cake
Total time: 140 min
Ingredients: Shortening; 3 cups all-purpose flour; 1/3 cup unsweetened dark baking cocoa; 1 1/2 teaspoons baking soda; 1 teaspoon table salt; 1 1/4 cups packed dark brown sugar; 1 1/4 cups granulated sugar; 1 cup butter, softened; 4 large eggs; 1 (8-oz.) package semisweet chocolate baking squares, melted and cooled; 1 1/2 teaspoons vanilla extract; 1 2/3 cups buttermilk; 1 cup strong brewed coffee (room temperature); Garnish: 12 peanut butter cream-filled chocolate sandwich cookies, chopped; 1/2 cup butter, softened; 1/2 cup creamy peanut butter; 2 (3-oz.) packages cream cheese, softened; 1 (16-oz.) package powdered sugar; 1 tablespoon whipping cream; 2 teaspoons vanilla

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This showstopper of a cake has your name written all over it. The recipe counts on baking soda rather than the typical addition of baking powder to help it rise. Baking soda can't work on its own, so it needs the help of acidic liquids—including buttermilk and brewed coffee—to create a reaction that results in a light, fluffy, risen cake. The cake recipe calls for a short list of ingredients—including shortening, all-purpose flower, cocoa, baking soda, salt, brown sugar, granulated sugar, butter, eggs, baking squares, vanilla extract, buttermilk, and coffee—plus a few extra ingredients for the peanut butter frosting too. (Don't skimp on the frosting. It's delicious.) Once your cake is baked and frosted, garnish it with peanut butter cream-filled sandwich cookies, which you can use to decorate as you see fit. This Chocolate-Peanut Butter Cake is a deliciously decadent dessert, and it'll satisfy your sweet tooth in no time at all.

By Southern Living Editors

Published on September 20, 2019

Chocolate Peanut Butter Cake — Photo: Southern Living

Active Time:

20 mins

Total Time:

2 hrs 20 mins

Yield:

20 servings

Ingredients

Chocolate Cake

Shortening
3 cups all-purpose flour
1/3 cup unsweetened dark baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 1/4 cups packed dark brown sugar
1 1/4 cups granulated sugar
1 cup butter, softened
4 large eggs
1 (8-oz.) package semisweet chocolate baking squares, melted and cooled
1 1/2 teaspoons vanilla extract
1 2/3 cups buttermilk
1 cup strong brewed coffee (room temperature)
Garnish: 12 peanut butter cream-filled chocolate sandwich cookies, chopped

Peanut Butter Frosting

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 (3-oz.) packages cream cheese, softened
1 (16-oz.) package powdered sugar
1 tablespoon whipping cream
2 teaspoons vanilla

Directions

Preheat oven to 350°F. Grease (with shortening) and lightly flour a 13- x 9-inch pan.
Mix flour, cocoa, baking soda, and salt in a medium bowl; set aside. Beat brown sugar, granulated sugar, and 1 cup butter at medium speed with an electric mixer 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating until well blended. Add melted chocolate and vanilla, beating until blended. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat in coffee until blended. Pour batter into prepared pan.
Bake at 350°F for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Make Peanut Butter Frosting: Beat 1/2 cup softened butter, 1/2 cup creamy peanut butter, and 2 (3-oz.) packages softened cream cheese at medium speed with an electric mixer 2 minutes or until blended. Gradually beat in 1 (16-oz.) package powdered sugar at low speed until blended. Beat in 1 Tbsp. whipping cream and 2 tsp. vanilla. Spread top of cake with frosting.