Happy 21st birthday to my baby brother, Anthony!
Congratulations to Sous Chef Jack on his move to Texas! Start tasting those southern beers and get Brew Review-ing!
Happy Spring to all my followers!
And happy ONE-YEAR BLOGIVERSARY! Yes, it has been one-year since the launch on The Spork in the Road. April 12, was the actual first day I posted something up here–and so much has changed since then. It’s been a brilliant road thus far and I look forward to many more fabulous recipes to share with you all!
So to celebrate our blogiversary and my brother’s 21st birthday–here’s a thick, Peanut Butter Chocolate Cake!
Ingredients:
- 2 c. sugar
- 1 c. butter
- 2 eggs
- 3/4 c. smooth peanut butter
- 3/4 c. cocoa powder
- 1 c. milk
- 2 c. flour
- 1 1/2 tsp. baking powder
- 1 c. hot water
- 2 tsp. baking soda
- 2 tsp. vanilla
- Chocolate frosting
Directions:
- Preheat the oven to 350 degrees.
- In a standing mixer, blend together the sugar, butter, eggs and peanut butter until smooth.
- Add in the cocoa powder and milk–blend again until well mixed.
- Stir in the flour, baking powder, hot water, baking soda, and vanilla. Mix well until there are no lumps in the batter and all ingredients are well combine.
- Pour into two baking rounds. Be sure to spray them with Pam or a non-stick spray!
- Bake for 45 minutes to an hour (use the toothpick test!)
- Allow the cakes to cool for about 20 minutes. Layer chocolate frosting between the layers of cake and frost that baby up! Serve with a TALL glass of milk–you’ll ned it!
I’ve been debating using Nutella, or a hazlenut spread, in between the layers of cake and then frosting with chocolate frosting, but I’m not sure if it would be too thick. What do you think?
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