Peanut Chocolate Cake



  • 1/2 butter, softened
  • 2 1/4 s brown sugar, packed
  • 3 eggs
  • 3 squares (1 oz. each) unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 2 1/4 s all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ozs.) sour cream
  • 1 cup water
  • Frosting:
  • 1 cup butter
  • 1 cup peanut butter*
  • 4 cups confectioners? sugar
  • 1/4 milk
  • 2 teaspoons vanilla extract
  • 1 cup finely chopped peanuts


In large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with the sour cream.
Gradually beat in water. Pour into two greased and floured 9-inch round baking pans. Bake at 350° 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Frosting: Cream butter, peanut butter, confectioners? sugar, milk and vanilla in mixing bowl until smooth; set aside. Split each cake into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting.
Repeat layers twice. Top with remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.


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