Peanut Butter and Chocolate Cake I

7

"Two layers of peanut butter cake sandwiched with peanut butter filling and covered in chocolate fudge frosting."
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Ingredients

1 h servings 531 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  4. Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
  5. To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

This review is for the cake only, as I did not make the filling or frosting. The cake is delicious - perfectly moist and dense. The flavor is best the second day. I made a 9x13, so I cut th...

Most helpful critical review

I liked the filling, but the didn't have the best results with the cake. I've made it twice, it may be me, but it turned out dry both times, and I didn't care for the flavor, nor did my husband,...

This review is for the cake only, as I did not make the filling or frosting. The cake is delicious - perfectly moist and dense. The flavor is best the second day. I made a 9x13, so I cut th...

If you're looking for a great cake and filling recipe and have a standard chocolate frosting you want to use, this is your recipe. I thought this recipe was really great if for no other reason t...

My 14 year old son was craving a PB cake and found this recipe. It was his first ever attempt at baking. Excellent cake recipe, just right on the PB flavor. He baked a sheet cake using the cake...

I liked the filling, but the didn't have the best results with the cake. I've made it twice, it may be me, but it turned out dry both times, and I didn't care for the flavor, nor did my husband,...

THis cake was very dry, I think I will try a new cake recipe next time.

I have to admit that I only tried the peanut butter center/filling part of this recipe. I am results.....fantastic! I loved it. I tried this on an "experiment" cake. Let me just say, the lad...

It is a amazingt munchie