I’ve never made this cake before, but I love the combination of peanuts and chocolate, so I came up with a peanut butter cake recipe and frosted it with chocolate icing. I am tentatively pleased with the result, though next time, I might swirl some peanut butter through the batter before baking for a bit of extra oomph.
- 1/3 cup peanut butter (I used natural)
- 2 tablespoons oil
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 cup flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk (soured with 1/2 tablespoon lemon juice)
- 1/4 cup chocolate chips (optional)
Preheat oven to 350F. Beat together the peanut butter and oil (I heated the peanut butter to make it easier to stir). Then beat in the egg and add vanilla and brown sugar. Combine the flour, baking powder, baking soda and salt and add alternately with the milk. Stir in chocolate chips, if desired. When smooth, spread in greased or parchment lined 8 x 8 pan and bake 20-25 minutes. Makes 16 servings of 4 points each, including the frosting.
Chocolate frosting:
- 1/3 cup cocoa
- 1 cup icing sugar
- enough cream to make it smooth (1-2 tablespoons)