Baking a delicious cake can be as easy as pie
Published 11:01 pm Tuesday, July 20, 2010
So, I’m in “cake” mode this week! Last year, I made a wedding and a groom’s cake, and I tried out all kinds of new cakes: butter rum, chocolate almond, vanilla bean and several others.
I tried out one this week that Michael loves because it’s his deepest, darkest obsession: deep dark chocolate with a little peanut butter added in.
I did a lighter version of this without the peanut butter for the groom’s cake.
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If you don’t like dark chocolate, then substitute regular cocoa for the dark cocoa. Either way, I hope you enjoy it!
Deep Dark Chocolate
Peanut Butter Cake
2 cups granulated sugar
1 and three-quarters cups all-purpose flour
3/4 cup Best dark cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/4 cup vegetable oil
1/2 cup creamy peanut butter
2 tsp pure vanilla extract
1 cup boiling water
Deep Dark Chocolate Peanut Butter Icing
3 cups powdered sugar
1/2 cup unsalted butter
1/3 cup Best dark cocoa powder
1/3 cup milk
3 tbsp peanut butter
1 tsp vanilla
Preheat your oven to 350 degrees. Line 12 cups of 2 Texas-sized muffin tins. Stir together sugar, sifted flour, sifted cocoa, baking powder and salt in a large heat-safe bowl. Add eggs, milk, oil, peanut butter and vanilla and beat well on medium about 2 minutes. Stir in boiling water and mix until well blended, but do not over mix.
Fill muffin cups and bake for about 25 minutes or until a toothpick comes out clean.
While muffins are baking, make your icing. In a saucepan, melt butter. Stir in cocoa. Alternately stir in powdered sugar and milk, blending to a workable frosting constancy. Stir in peanut butter and mix well. Spread icing over cooled cupcakes. Enjoy!
*You can flour and grease two 9-inch pans for a cake instead of cupcakes. Bake cake for 30 to 35 min.
Until next time, have fun in the kitchen, experiment and indulge your cravings!
Laura Clements is a contributing food columnist for The Demopolis Times.