Chocolate Peanut Butter Cake
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 3:28am

Ingredients




3 1/4 cups all-purpose flour
2 1/4 cups sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 1/2 cups milk
3 eggs
 cups unsalted roasted peanuts, finely chopped (optional)
Chocolate-peanut butter frosting
1 (6 oz) package semi-sweet chocolate morsels (optional)
4 tablespoons unsalted roasted peanuts, chopped (optional)
1 (6 oz) package semi-sweet chocolate morsels
1/2 cup butter, softened
1/2 cup powdered sugar, sifted
 cups creamy peanut butter

Preparation

1 Combine first 4 ingredients in a large mixing bowl; mix well. Add butter, peanut butter, and milk; beat 2 minutes on medium speed of electric mixer. Add eggs; beat 2 minutes on medium speed. Fold in 1 1/3 cups chopped peanuts. Pour batter into 3 greased and floured 9- inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean (do not over bake). Cool in pans 10 minutes; remove layers from pans, and cool completely. 2 Spread Chocolate-Peanut Butter Frosting between layers and on top and sides of cake; chill 1 hour or until firm. Melt chocolate morsels in top of a double boiler over hot water. Drizzle around top edge and down sides of cake. Sprinkle 2 to 4 tablespoons chopped peanuts on top. Chill until ready to serve.  3 To make frosting, melt chocolate morsels in top of a double boiler over hot water; set aside. Combine remaining ingredients in a small mixing bowl; beat on medium speed of electric mixer until smooth. Add melted chocolate to peanut butter mixture; beat until smooth. Chill 15 minutes or until spreading consistency.