Chocolate Peanut Butter Cake
Photo © Deb Perelman
- 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
- 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)
- 8 ounces semisweet chocolate, coarsely chopped
- 3 tablespoons smooth peanut butter
- 2 tablespoons light corn syrup
- 1/2 cup half-and-half
- This recipe is vegetarian
- Condiments
- Distilled white vinegar (2 tablespoons)
- Peanut butter, smooth (3/4 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking soda (2 teaspoons)
- Chocolate, semisweet (8 ounces)
- Cocoa powder, unsweetened (3/4 cup)
- Confectioners’ sugar (5 cups)
- Corn syrup, light (2 tablespoons)
- Neutral vegetable oil (1 cup)
- Salt (1 teaspoon)
- Sugar (2 1/2 cups)
- Vanilla extract (1 teaspoon)
- Drinks
- Water (1 1/2 cups)
- Dairy
- Butter, unsalted (1 stick)
- Cream cheese (10 ounces)
- Half-and-half (1/2 cup)
- Sour cream (1 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 11, 2008 (4 years ago).
760 people saved this recipe.
