This was straight up an accident. I ain't gonna lie.
The Teenager told me as we were talking after supper last night that she'd really like to take a cake to share with her AP History class. It's her birthday today and she knew I was already looking at making her a surprise birthday dinner dessert (mini peanutbutter pies), a layered brookie (brownie-cookie cake) for her sleepover this weekend AND a plate of brownies for her Latin Club meeting on Friday. She knew all of this, but even at 17, she still wants her mama to bake her goodies to share with her friends, so I am happy to oblige. The Teenager doesn't much like frosting and cake (unless it's my from scratch chcocolate or raspberry-chocolate cakes), but she loves peanutbutter and she loves frosting. Go figure.
I set out to make a quick chocolate cake in a 13X9 inch glass dish so it would be easy for her to transport to school. Well, something started going wrong as I whipped the frosting. Maybe too much shortening? It wasn't sweet enough and the consistency wasn't right. I pulled sweetened condensed milk, coconut milk and peanutbutter from the pantry. I figured I'd start with the peanutbutter and work backwards, adding each of them and tasting to see if I improved the frosting at all. The peanutbutter did the trick.
This tastes amazingly like the filling in a Reese's peanutbutter cup. I can't wait to try this as a filling in a layer cake with a chocolate glaze!
You can short cut this with a box mix that's been loved on with more ingredients. Try the one I use for my bake sale cupcakes (when I have to do 200 plus cupcakes at a time!) or you could try this one that I created for my hazlenut cupcakes substituting peanutbutter for the Nutella! I just made my standard chocolate cake from scratch last night at the Teenager's request. This is a good chocolate cake recipe, y'all. I usually serve this with my white frosting or as the base for my red velvet cake. (Add two containers of red food coloring and voila! red velvet cake!) I've never shared the recipe before, but I'm sure your mamas and grandmamas cooked something similar to this. If not, I know you're gonna let me know. ;o) Peace, B.
The Teenager told me as we were talking after supper last night that she'd really like to take a cake to share with her AP History class. It's her birthday today and she knew I was already looking at making her a surprise birthday dinner dessert (mini peanutbutter pies), a layered brookie (brownie-cookie cake) for her sleepover this weekend AND a plate of brownies for her Latin Club meeting on Friday. She knew all of this, but even at 17, she still wants her mama to bake her goodies to share with her friends, so I am happy to oblige. The Teenager doesn't much like frosting and cake (unless it's my from scratch chcocolate or raspberry-chocolate cakes), but she loves peanutbutter and she loves frosting. Go figure.
I set out to make a quick chocolate cake in a 13X9 inch glass dish so it would be easy for her to transport to school. Well, something started going wrong as I whipped the frosting. Maybe too much shortening? It wasn't sweet enough and the consistency wasn't right. I pulled sweetened condensed milk, coconut milk and peanutbutter from the pantry. I figured I'd start with the peanutbutter and work backwards, adding each of them and tasting to see if I improved the frosting at all. The peanutbutter did the trick.
This tastes amazingly like the filling in a Reese's peanutbutter cup. I can't wait to try this as a filling in a layer cake with a chocolate glaze!
You can short cut this with a box mix that's been loved on with more ingredients. Try the one I use for my bake sale cupcakes (when I have to do 200 plus cupcakes at a time!) or you could try this one that I created for my hazlenut cupcakes substituting peanutbutter for the Nutella! I just made my standard chocolate cake from scratch last night at the Teenager's request. This is a good chocolate cake recipe, y'all. I usually serve this with my white frosting or as the base for my red velvet cake. (Add two containers of red food coloring and voila! red velvet cake!) I've never shared the recipe before, but I'm sure your mamas and grandmamas cooked something similar to this. If not, I know you're gonna let me know. ;o) Peace, B.
You'll need the following ingredients for one 13X9 inch cake:
2 cups boiling water
1 cup cocoa powder
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 & 1/2 cups sugar
5 eggs
2 teaspoons vanilla
You'll need the following ingredients for frosting:
3/4 cup shortening
1 cup cocoa powder
4 cups sifted confectioner's sugar
1 teaspoon vanilla extract
milk
1 cup peanutbutter
2 cups boiling water
1 cup cocoa powder
3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
2 & 1/2 cups sugar
5 eggs
2 teaspoons vanilla
You'll need the following ingredients for frosting:
3/4 cup shortening
1 cup cocoa powder
4 cups sifted confectioner's sugar
1 teaspoon vanilla extract
milk
1 cup peanutbutter
For the cake:
Preheat oven to 350 degrees. Coat dish with cooking spray.
Pour boiling water over cocoa and whisk together until smooth. Let that cool while you finish the recipe.
Sift together the flour, baking soad, baking powder and salt.
Cream the sugar and butter until really fluffy. Beat in eggs one at a time. Mix in vanilla.
Add in the flour mixture and the cocoa mixture until the batter is nice and smooth.
Pour into pan and bake for 30 to 40 minutes. Watch your cake. Too long and this dries out. It's better to have a gooey center than a dry cake, IMHO. Let cool co
Preheat oven to 350 degrees. Coat dish with cooking spray.
Pour boiling water over cocoa and whisk together until smooth. Let that cool while you finish the recipe.
Sift together the flour, baking soad, baking powder and salt.
Cream the sugar and butter until really fluffy. Beat in eggs one at a time. Mix in vanilla.
Add in the flour mixture and the cocoa mixture until the batter is nice and smooth.
Pour into pan and bake for 30 to 40 minutes. Watch your cake. Too long and this dries out. It's better to have a gooey center than a dry cake, IMHO. Let cool co
For the frosting:
Mix together the shortening and cocoa powder. Add the sugar a little at a time, mixing continuously. Add milk to help cream the mixture. Just a little at a time. Add the vanilla. Mix well. Add the peanutbutter and continue to mix until you have a thick, fluffy spectacular confection that must be a gift from Heaven.
Frost that yummy cake if you have any left over from your Littles attacking the bowl. Top the cake with milk chcoclate chips.
Mix together the shortening and cocoa powder. Add the sugar a little at a time, mixing continuously. Add milk to help cream the mixture. Just a little at a time. Add the vanilla. Mix well. Add the peanutbutter and continue to mix until you have a thick, fluffy spectacular confection that must be a gift from Heaven.
Frost that yummy cake if you have any left over from your Littles attacking the bowl. Top the cake with milk chcoclate chips.
