Chocolate Cake Recipes

Ingredients

Cake:
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 t. vanilla
1 c. boiling water

Peanut Butter Cream:
2 c. whipping cream, divided
1 10 oz pkg peanut butter chips

Glaze:
3 T. margarine
3 T. cocoa
1/4 t. vanilla
3 T. water
1 c. powdered sugar

Method

Cake:

1. Heat oven to 350 deg.
2. Grease and flour two 9-in round pans.
3. Combine dry ingredient in large bowl.
4. Add eggs, milk, oil and vanilla.
5. Beat 2 min on medium speed.
6. Stir in boiling water (batter will be thin).
7. Pour into pans, bake 30 – 35 min.
8. Cool 10 min, remove to wire racks.
9. Cool completely.

Filling:

1. Cook 1/2 c. whipping cream and peanut butter chips over low heat, stirring constantly, until smooth.
2. Cool to room temp.
3. Beat 1 1/2 c. whipping cream until stiff.
4. Stir 1/3 c into peanut butter mixture.
5. Fold in remainder.
6. Spread half of the Peanut Butter Cream between the cake layers, the remainder on top.
7. Refrigerate for 30 min.

Glaze:

1. Melt margarine in saucepan
2. Add cocoa and water, stirring until thickened.
3. Remove from heat.
4. Gradually add powdered sugar.
5. Whisk until smooth
6. Add 1/4 t. vanilla.
7. Drizzle glaze over refrigerated cake.
8. Store cake covered in the refrigerator.

Share on Facebook