Peanut Butter Cake with Chocolate Peanut Butter Frosting

Cream butter until light and fluffy. Sift in flour, sugar, baking powder, and salt. Add peanut butter and 2/3 cup of the milk. Mix until flour is well moistened. Beat for 2 minutes on low speed of electric hand-held mixer. Beat in remaining 1/3 cup of milk, the eggs, and vanilla. Beat for 2 minutes. Grease and flour two 9-inch layer cake pans; pour batter into the pans. Bake at 375° for about 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool, carefully remove from pans, frost, and assemble layers.

Chocolate Peanut Butter Frosting

• 1/2 cup peanut butter
• 1/3 cup unsweetened cocoa
• 2 3/4 cups sifted powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup half-and-half or evaporated milk

Cream together the peanut butter and cocoa. Add the sifted powdered sugar, salt, and vanilla, and about 1/2 cup of cream. Beat until smooth, adding a little more cream for a good spreading consistency, if necessary.

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Chocolate Cake Index
Brownies and Bars
Chocolate Recipes
Cake Recipes
Cake Mix Recipes
Red Velvet Cakes

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