Peanut Buttery Chocolate Cake Recipe

Cake
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee, cooled to room temperature, or 1 cup water plus1 teaspoon instant coffee granules

Frosting
One 3-ounce package cream cheese, softened
¼ cup creamy peanut butter
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Miniature chocolate chips, optional

1. Preheat the oven to 350 degrees F. Grease a 13 x 9-inch glass baking pan.
2. To prepare the cake, sift the flour, baking soda, baking powder, and salt into a large mixing bowl. Add the granulated sugar and cocoa and mix well. Add the eggs, milk, oil, and vanilla. Using a mixer at medium speed, beat 2 minutes, scraping down the sides of the bowl. Stir in the coffee; the batter will be thin.
3. Pour the batter into the prepared pan. Bake 35 to 40 minutes, until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack.
4. To prepare the frosting, combine the cream cheese and peanut butter in a large mixing bowl. Using a mixer, beat at medium speed until smooth. Beat in the confectioners’ sugar, milk, and vanilla. Beat until smooth. Spread the frosting over the top of the cake and sprinkle with chocolate chips, if desired. Store in the refrigerator.

Serves 16

Tips From Our Test Kitchen: The addition of cream cheese to the frosting makes it light and creamy.