Yesterday I had the opportunity to share this amazing cake on the Better Homes & Garden blog. I am participating in their “Month of Chocolate” recipes, so be prepared for some great chocolate recipes this month.
Whenever we go out to eat, I love to check out the dessert menu. It doesn’t matter if we have been to that restaurant a thousand times before…I am still going to sit and drool over the desserts. It’s like I have a thing for desserts or something.
Now some times we leave room for dessert, and sometimes we walk away. Mainly because I either ate way too much dinner, or there is some crazy dessert already waiting in our kitchen at home.
But then sometimes we say no to dessert because we can’t justify the price. Who wants to pay $9 for a slice of cake? Especially when I know that I can bake an entire cake for that price.
A few weeks ago BHG asked me to guest post for the “Month of Chocolate” on the Delish Dish blog. Well, let’s just think about it…heck yes!!!
I do love a good chocolate recipe, so I was so excited to search through the archives and find some delicious chocolate recipes to give the BruCrew twist to.
Ingredients
- For the Cake
- 3/4 cup butter
- 3 eggs
- 2 cups flour
- 3/4 cup dark cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 3/4 cup milk
- 3/4 cup cooled strong coffee
- For the Chocolate Frosting
- 1 cup dark chocolate chips
- 1/4 cup butter
- 1/2 cup sour cream
- 2 cups powdered sugar
- 1/4 cup dark cocoa powder
- For the Peanut Butter Frosting
- 1 cup butter, softened
- 1/2 cup peanut butter
- 2 Tablespoons whipping cream
- 4 Tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
- peanut butter cups
Instructions
- Beat the butter until light and fluffy. Add the sugars and beat again.
- Add the eggs one at a time and beat until mixed in. Stir in the vanilla.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir together the milk and coffee.
- Add the flour mixture alternately with the milk mixture to the butter mixture. Beat on medium speed for 2 minutes. Pour the batter in a foil lined greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Remove and let cool. Cut the cake in half and set aside.
- Melt the chocolate chips and butter in a saucepan. Let cool for 5 minutes. Beat in the sour cream.
- Sift together the powdered sugar and cocoa powder. Slowly beat into the mixture.
- Spread the frosting on top of one side of the cake. Place the other layer on top.
- Beat the butter and peanut butter. Add whipping cream, salt, honey and vanilla and cream again. Slowly add the powdered sugar and beat until creamy. Cover the cake with the frosting.
- Add chopped peanut butter cups to the top, and halved peanut butter cups to the sides, if desired. Store in a covered container. Serves 14.
thanks done share recipes to : https://insidebrucrewlife.com/2015/02/best-chocolate-peanut-butter-cake/