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Peanut Butter Chocolate Cake

Country.Chef's picture
  All purpose flour 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Baking cocoa 2⁄3 Cup (10.67 tbs)
  Baking soda 2 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2
  Milk 1 Cup (16 tbs)
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1 Teaspoon
  Brewed coffee 1 Cup (16 tbs) (At Room Temperature)
For peanut butter frosting:
  Cream cheese 3 Ounce, softened (1 Package, 3 Ounces)
  Creamy peanut butter 1⁄4 Cup (4 tbs)
  Confectioners sugar 2 Cup (32 tbs)
  Milk 2 Tablespoon
  Vanilla extract 1⁄2 Teaspoon

In a mixing bowl, combine dry ingredients.
Add eggs, milk, oil and vanilla; beat for 2 minutes.
Stir in coffee (batter will be thin).
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely on a wire rack.
For frosting, beat the cream cheese and peanut butter in a mixing bowl until smooth.
Beat in sugar, milk and vanilla.
Spread over cake.
Sprinkle with chocolate chips if desired.
Store in the refrigerator.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6285 Calories from Fat 2064

% Daily Value*

Total Fat 233 g358.8%

Saturated Fat 53 g265.2%

Trans Fat 0 g

Cholesterol 542.1 mg180.7%

Sodium 5112.1 mg213%

Total Carbohydrates 1011 g336.9%

Dietary Fiber 19.3 g77.1%

Sugars 783.3 g

Protein 75 g149.2%

Vitamin A 36.5% Vitamin C

Calcium 92.6% Iron 103.9%

*Based on a 2000 Calorie diet

Peanut Butter Chocolate Cake Recipe