Chocolate Cake with Peanut Butter Icing
A very simple cake to make and two different ways to do the icing, depending on whether you like a blend of flavours or separate layers.
Ingredients
Serves: 25
- 4 eggs
- 1 teaspoon vanilla essence
- 1 pinch salt
- 2 cups (440g) white sugar
- 2 cups (250g) plain flour
- 1 cup (250ml) milk
- 2 teaspoons baking powder
- 2 teaspoons butter, melted
- 1 cup (250g) peanut butter
- 2 cups dark chocolate chips
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat oven to 180 degrees C. Grease and flour one baking tray.
- In a large bowl, beat eggs until lemon coloured. Add vanilla and salt. Stir in sugar, flour, milk, baking powder and melted butter.
- Bake for 20 to 25 minutes. Do not overbake.
- While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate chips and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
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Reviews and Ratings
Global Ratings:
(42)
Reviews in English (41)
This would have been a perfect cake had it not been for putting the cake back in the oven to melt the morsels. The cake got dried out and the morsels would not melt. Melt the morsels in a double boiler and spread over the peanut butter. Much better that way. - 06 May 2007 (Review from Allrecipes USA and Canada)
I just made this, and they came out fantastic! I have to admit, I'm one who believes that you taste with your eyes first - so instead of following the directions for baking I used my cupcake pans to get the desired 'Tandy Kake' effect. Once they were cooked, I removed them from the pan and spread some peanut butter on top of each cake. I melted my chocolate in a double boiler and spread it over the cakes, plopping a largish 'blob' on top of the cake. Then I quickly spread the chocolate over the cake to the sides and 'frosted' around the cake to the edges. Be careful not to mess with the top too much if you are going to use this method because the heat of the chocolate melts the peanut butter and it tends to bleed into the chocolate a little bit. Once they were 'frosted' I popped them into the freezer for 3 minutes to 'set' the chocolate. They were MOST excellent! Thanks so much for sharing a great recipe! - 30 Dec 2008 (Review from Allrecipes USA and Canada)
Agree with milk chocolate chips over semi-sweet. Found the peanut butter overwhelming, so the second time I made it, I reduced the peanut butter to 3/4-cup and the chips to 1-1/2 cups. Seemed more balanced. - 03 Mar 2002 (Review from Allrecipes USA and Canada)