Try this layered cake if you’re looking for an impressive holiday dessert. The peanut butter filling is guaranteed to satisfy every sweet tooth at your table!
Cake:
- 2 c. sugar
- 1 c. milk (Traders Point Creamery)
- 1 c. strong brewed coffee (JavAroma Coffee)
- 1 c. canola oil (Healthy Hoosier Oil)
- 2 eggs
- 1 tsp. vanilla extract
- 2 c. all-purpose flour
- 3/4 c. baking cocoa
- 1 T. instant coffee granules (JavAroma)
- 2 tsp. baking soda
- 1 tsp. salt
Filling:
- 1 c. butter, softened
- 3/4 c. creamy peanut butter (B. Happy Peanut Butter), used Joy To The World (contains deliciously combining peanut butter, cranberries, white chocolate and dark chocolate)
- 1 1/2 c. confectioners’ sugar
Frosting:
- 1/2 c. creamy peanut butter (B. Happy Peanut Butter)
- 6 oz. bittersweet chocolate, chopped
- 1 c. butter, softened
- 2 c. marshmallow creme
- 1/3 c. confectioners’ sugar
- 3/4 tsp. vanilla extract
Directions:
In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. Combine the flour, cocoa, coffee granules, baking soda and salt; gradually beat into the sugar mixture until blended.
Transfer to two greased and floured 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing the cake from the pans to wire racks to cool completely.
For filling, in a large bowl, beat butter and peanut butter until blended. Add confectioners’ sugar; beat until smooth.
For frosting, melt peanut butter and chocolate in a microwave; stir until smooth. Cool. In a large bowl, beat butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners’ sugar and vanilla extract; beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.
Place one cake layer on a serving place; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake.
Garnish with white chocolate bits.
Submitted by: Rita Hine
Indiana Grown Culinary Creations Contest
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