Tuesday, August 31, 2010

Paula Deen's Peanut Butter Cake with Chocolate Buttercream Frosting


1 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3 ½ teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
½ cup peanut butter
¾ cup shortening
1 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
3 eggs

Preheat oven to 375 degrees.
Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Bake in greased 9-inch round cake pans for about 25 minutes. Do not remove from pan to cool.

Chocolate Buttercream Frosting:
¾ cup butter at room temperature
4 ½ cups powdered sugar
4 ½ tablespoons cocoa powder
6 tablespoons heavy cream
1 ½ teaspoons vanilla extract

Cream the butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.
Tip: If you top the cake with the quartered Reese's Peanut Butter Cups, pop them in the freezer for a while before you chop them up so that they will not melt as you handle them.

1 comment:

Mary said...

I have make this for my dad. We grew up making the "ghetto" version of this...chocolate cake with peanut butter frosting (peanut butter and milk)