Tag Archive: Peanut Butter Frosting


Donovan's Sour Cream Chocolate Cake with Peanut Butter Cream Cheese Buttercream Frosting (using Smittenkitchen.com recipe) for Olivia's Birthday!

Cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 2 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Donovan (my 16 year old) made this for his sister Olivia’s birthday celebration. He found the recipe on smittenkitchen.com which is one of Molly the Baker’s favorite go to websites for recipes for baking.

He topped it with mini reese’s peanut butter cups cut in half.

It was delicious and very rich! Good job, Donovan!

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Molly's Amazing Chocolate Cupcakes with Peanut Butter Buttercream Frosting

CAKE:

3 oz. Unsweetened Chocolate
½ cup water
1 cup Sour Cream
1-3/4 cups cake flour
1-1/2 tsp. Baking Powder
1 tsp. baking soda
½ tsp. salt
2/3 cup butter, softened
1 cup granulated sugar
2/3 cup firmly packed brown sugar
3 eggs
2 tsp. vanilla

Preheat oven to 350°F. Grease and flour paper liners in 2 12-count muffin pans. Set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared tins.
Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans. Cool completely on wire racks.
FROSTING:
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 tsp. vanilla
1/4 cup milk
1/4 cup peanut butter

Stir together powdered sugar and butter in medium bowl. Stir in vanilla, milk and peanut butter. Beat until smooth. Pipe onto cupcakes using pastry bag.

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