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This cake is definitely a little on the rich side, so I was fine with a small slice, but Geoff devoured a giant slice with a big glass of milk on the side. If you love peanut butter and chocolate like he does, this is definitely the cake for you!
for the cake:
1 1/2 cups sugar
1 cup flour
1/2 cup cake flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces (1 cup) cold butter, cut into pieces
4 eggs
1 cup sour cream
2 teaspoons vanilla
for the frosting:
1/2 cup butter, softened
2/3 cup peanut butter
3-4 cups of powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons of milk
pinch of salt
5-6 chopped Reese’s peanut butter cups
Preheat the oven to 350. Grease and flour two eight inch round cake pans. In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cake flour, cocoa powder, baking powder, baking soda, and salt. Add the butter and mix until the mixture resembles coarse crumbs. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix well. Divide the mixture evenly between the two prepared cake pans. Bake 30-35 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean. Remove and let cool completely.
To make the frosting, beat the butter and peanut butter together until light and fluffy. Add the powdered sugar, vanilla, milk, and salt, adjusting the milk and/or powdered sugar as needed to form a smooth frosting. Beat until light and fluffy and frost cake as desired. Top with chopped Reese’s peanut butter cups.
Source : https://www.thebakerupstairs.com/
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