Chocolate and peanut butter.. a match made in heaven. I remember how much I missed peanut butter while living in Austria. Anytime someone was headed to Holland we Americans all begged them to bring back jars of PindaKaas Ok, so it literally translates to peanut cheese! The other ingredient we had them bring along was brown sugar. We couldn’t find that in Vienna either. But back to our cake. Chocolate and Peanut Butter cakes were a favorite of my grandmother, Emma Weaver. For her 90th birthday this was the cake she requested.
We make a very moist version with some wonderful depth of flavor imparted by the espresso. Strong coffee will do or espresso powder mixed with a bit of water.
Easy as easy gets. Bake this one up and enjoy.
INGREDIENTS
2 cups flour
2 cups sugar (scant)
3/4 cup cocoa powder (I like Ideal, made by Wilbers’ Chocolate right here in Lititz)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
2/3 cup oil
1 teaspoon vanilla
1 cup strong coffee or espresso thinned with some water
1 tablespoon oil for the baking pan
DIRECTIONS
1. Combine all dry ingredients.
2. Add the eggs one at a time, then the milk, oil and vanilla beating till just smooth and incorporated, about 2 minutes
3. Stir in the espresso/coffee
4. Pour the batter into a well oiled* 9×13 baking pan
5. Bake at 350F for 35 min. Test to see if done with a toothpick or knitting needle coming out clean
6. Remove from the oven and place on a cooling rack
7. Frost with Peanut Butter icing- recipe follows
* Oiling a metal baking pan will give you a really great edge to the cake. A local restaurant is known for this cake and their secret is oiling the pan! Well, guess it isn’t a secret anymore ….
Peanut Butter Frosting
3 oz cream cheese, softened
1/3 cup peanut butter, creamy
2 cups Confectioners sugar
2 tablespoons cream
1/2 teaspoon vanilla
chopped peanuts to garnish
melted chocolate to drizzle
1. Beat the cream cheese till soft and fluffy
2. Add the peanut butter and mix well
3. Add the confectioners sugar, cream, and vanilla
4. Mix well.
5. Spread on cooled cake. Sprinkle with the chopped peanuts
6. Melt the cocolate wafers over warm water.. drizzle over the top of the cake
Now all that is left to so is eat up!
Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
Bed and Breakfast Foodie