Chocolate Cake with Peanut Butter Frosting
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 20 servings
Ingredients
- Cake:
- 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
- Frosting:
- 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
Instructions
- Preheat oven to 350F. Grease a 13-by-9-inch baking pan.
- 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.
- 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.
