Chocolate Peanut Butter Cake
Ingredients
- 2¾ cups butter, softened and divided
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- 1 Tbsp vanilla extract
- 5 large eggs
- 2½ cups all purpose flour
- ¾ cup unsweetened baking cocoa
- 1½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1½ cups buttermilk
- ½ cup sour cream
- 1 (8-oz) block cream cheese, softened
- 1½ cups creamy peanut butter
- 6 cups powdered sugar
- 1 (4.65-oz) pkg miniature chocolate peanut butter cups, halved
Instructions
- Preheat oven to 350°F. Beat 1¼ cups butter, granulated sugar, brown sugar, and vanilla in a large bowl at medium speed with a mixer until fluffy. Add eggs, one at a time, beating until blended after each addition.
- Whisk together flour, cocoa, baking soda, baking powder, and salt in a bowl. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until blended after each addition. Stir in sour cream.
- Spoon batter into 3 (9-inch) round cake pans sprayed with baking spray with flour. Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans 10 minutes. Remove from pans and cool completely on wire racks.
- Meanwhile, beat 1½ cups butter and cream cheese in a large bowl at medium speed with a mixer until fluffy. Add peanut butter, beating until blended.
- Gradually beat in powdered sugar until blended.
- Spread frosting between layers and on top and sides of cake. Garnish with chocolate peanut butter cups, if desired.
Nutritional Information
| Main | Total | |
| Servings | 18 | |
| Calories |
822
|
822
|
| Fat (g) | 49 | 49 |
| Sat. Fat (g) | 25 | 25 |
| Protein (g) | 12 | 12 |
| Carb (g) | 89 | 89 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 497 | 497 |
| T. Sugs (g) | 70 | 70 |
| A. Sugs (g) | 67 | 67 |
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