Chocolate Cake with Peanut Butter Frosting

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 20 servings


3/4cup granulated sugar
3/4cup brown sugar
2cups all-purpose flour
2/3cup cocoa
1 1/2teaspoons baking powder
1 1/2teaspoons baking soda
1teaspoon salt
2 eggs
1cup buttermilk
1/2cup vegetable oil
2teaspoons vanilla extract
1cup boiling water
5tablespoons butter, softened
1 1/2 cups, plus 2 tablespoons, confectioners' sugar
1teaspoon vanilla extract
1cup smooth peanut butter
2 to 5tablespoons 2 percent low-fat milk


  1. Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
  2. To make cake, combine sugars, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; whisk vigorously until smooth. Stir in boiling water. Pour into prepared pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool.
  3. To make the frosting, mix butter, confectioners’ sugar and vanilla with a mixer; beat well. Add peanut butter. Add 2 tablespoons milk slowly, beating until very creamy. Add up to 3 additional tablespoons milk if necessary to achieve desired consistency. When cake has cooled, frost top.

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