CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Servings: 12

This is my all-time favorite cake! I am head over heels for the combination of chocolate and coffee. This instantly gives this cake a striking mocha flavor which I enjoy so much. Enjoy a slice or two of this moist and soft cake with the most amazing frosting anytime with this easy recipe.

INGREDIENTS :

• 2 large eggs
• 2 c. flour
• 3/4 c. Hershey’s cocoa
• 2 c. sugar
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon baking powder
• 1 c. vegetable oil
• 1 c. buttermilk
• 1 c. brewed coffee (instant coffee is okay, too)
• 1 teaspoon salt

Peanut Butter Frosting:

• 1 c. creamy peanut butter
• 1/2 c. butter, softened
• 2 c. confectioners sugar
• 3 tablespoons milk or as needed

DIRECTIONS :

Cake:

Step 1: Prepare the oven. Preheat it to 300 degrees. Ready a 13 x 9-inch baking pan and grease the bottom and sides.

Step 2: In a large bowl, place the flour, sugar, cocoa, salt, baking powder, and baking soda. Mix well until blended.

Step 3: Using an electric mixer, beat the eggs until bright yellow and slightly thick. Next, add the oil, coffee, and vanilla. Beat again until blended. Then, add the flour alternately with the buttermilk, mixing every after each addition until just combined (flour, buttermilk, flour, buttermilk, and end with flour).

Step 4: Into the prepared baking pan, pour the batter. Place in the preheated oven and bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean.

Frosting:

Step 5: Into a medium bowl, beat the butter and peanut butter using an electric mixer. Slowly stir in the sugar. Add the milk, 1 tablespoon at a time once the mixture begins to thicken. Mix well for about 3 minutes until you have a mixture that is thick and spreadable.

Step 6: Frost the completely cooled cake.