I used a tried and true recipe for the cake- a one bowl, quick as can be chocolate cake that P's family has been using for years. It was worth marrying into the family for this recipe. The frosting recipe is new, a combination of peanut butter frosting recipes I have been finding around lately on the intertubes. Seems like everyone and their mom has been making chocolate peanut butter cakes these days. So I should too.
I'm submitting it to Layers of Cake, a new event at Quirky Cupcake. The cake was already pretty demolished by the time I got this shot, so I had to do my best at "food styling" for the picture.
I can't divulge family secrets- so this is a similar recipe.
One Bowl Chocolate Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Peanut Butter Frosting
1 cup butter (softened to room temperature)
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Cream butter and peanut butter together.
Add half the powdered sugar and blend.
Blend in milk and vanilla.
Add remaining powdered sugar.
Stir until smooth and well blended.