Chocolate Peanut Butter Cake
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 1⁄2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Chocolate peanut butter frosting||1 Cup (16 tbs)|
|Semisweet chocolate morsels||6 Ounce (1 Package)|
|Chopped unsalted roasted peanuts||4 Tablespoon|
Combine first 4 ingredients in a large mixing bowl; mix well.
Add butter, peanut butter, and milk; beat 2 minutes at medium speed of an electric mixer.
Add eggs; beat 2 minutes at medium speed.
Fold in 1 1/3 cups chopped peanuts.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean (do not overbake).
Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
Spread Chocolate-Peanut Butter Frosting between layers and on top and sides of cake; chill 1 hour or until firm.
Melt chocolate morsels in top of a double boiler over hot water.
Drizzle around top edge and down sides of cake.
Sprinkle 2 to 4 tablespoons chopped peanuts on top.
Chill until ready to serve.