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Chocolate Peanut Butter Cake

editor's picture
  All purpose flour 3 1⁄4 Cup (52 tbs)
  Sugar 2 1⁄4 Cup (36 tbs)
  Baking powder 4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Creamy peanut butter 1⁄2 Cup (8 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 3
  Chopped unsalted roasted peanuts 1 1⁄3 Cup (21.33 tbs), chopped finely
  Semi sweet chocolate morsels 6 Ounce
  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 on medium speed of electric mixer.
Add eggs; beat 2 minutes on medium speed.
Fold in 1 1/3 cups chopped peanuts.
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean (do not over bake).
Cool in pans 10 minutes; remove layers from pans, and cool completely.
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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8177 Calories from Fat 3580

% Daily Value*

Total Fat 417 g641.4%

Saturated Fat 135.5 g677.3%

Trans Fat 0 g

Cholesterol 910.2 mg303.4%

Sodium 2478.2 mg103.3%

Total Carbohydrates 985 g328.5%

Dietary Fiber 51.4 g205.6%

Sugars 593 g

Protein 199 g398.1%

Vitamin A 77.8% Vitamin C

Calcium 237.7% Iron 230.1%

*Based on a 2000 Calorie diet

Chocolate Peanut Butter Cake Recipe