Fudge Glazed Creamy Peanut Butter Cake

Categories: Cake, Chocolate, Icing, Peanut Butter

Ingredients

• For The Cake:
• 1 cup granulated sugar
• 1 cup all purpose flour
• 1 tbsp corn starch
• 1/3 cup dutch cocoa
• 1 tsp baking powder
• 1 tsp expresso powder **
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup plus 2 tbsp water
• For The Filling:
• 3/4 cup peanut butter, either creamy or chunky
• 2 cups confectioners sugar
• 1 tsp vanilla extract
• 1/3 cup milk or cream
• For The Icing:
• 1 cup chopped semisweet or bittersweet chocolate
• 6 tbsp heavy or whipping cream
• 1/2 cup chopped salted peanuts, for garnish

Directions

1. • I did some research and I believe expresso powder

2. is comparible to using instant coffee.

3. Preheat the oven to 350 F. Lightly grease and flour (or grease, then line with parchment, then grease again) an 8 inch round pan. Note: This pan needs to be at least 2 inches tall. If you have a non-standard, shorter 8 inch pan; then substitute a 9 inch round pan. To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla. Beat until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan. Bake the cake for 35 to 38 minutes. If you are using a 9 inch cake pan, then bake for about 25 minutes. Bake until a wooden toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes. Turn it out of the pan to cool completely on a rack. To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly. Add the milk or cream. Beat until smooth. Add additional milk or cream if necessary, to make a spreadable filling. To make the icing: Combine the

4. chocolate and cream in a microwave-safe bowl. Heat until the cream is hot and the chocolate is soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to rest for about 30 to 45 minutes or until its thickened enough to be spreadable. To assemble the cake: Slice the cake in half horizonally to make two layers. Place one piece, cut side up, on a serving plate. Spread with the filling. Top with the second piece, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired.

5. Yield: 8 to 10 servings

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