You Asked For It: Peanut Butter Cake With Chocolate Frosting
I am looking for a recipe for a peanut butter cake with chocolate frosting that was published in the St. Petersburg Times back in the 1980s. Can anyone help?
Yvette Hoffnagle, Largo
Doreen Frenier of Clearwater shares a recipe she got from the Chocolate from the Cake Mix Doctor cookbook. She says the peanut butter is not overpowering in this moist cake. She suggests not using a cake mix with pudding in it. This cake is delicious and is also an alternative to yellow or chocolate. Don't use natural peanut butter because it is especially oily and may not make the cake set up properly. The frosting is easy to spread. The recipe makes a sufficient amount so it's okay to use a little more in the middle. If you're looking for something special for Father's Day, this may be it.
Deborah Griswold of Dunedin has lost a recipe for cinnamon raisin bread — before she had a chance to make it. She remembers it had buttermilk in it. . . . Hudson resident Sandy Brehm once had a whipped cream white wedding cake that was very light. She enjoys baking and hopes someone has a similar recipe to share. . . . Terri Feinberg of St. Petersburg has lost her copy of the chicken tortilla soup recipe from the SeaWorld Renaissance Hotel in Orlando. She would love to have it again, with the proper servings for a family.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail email@example.com. Include your name, city and phone number.
© 2017 Tampa Bay Times
Peanut Butter Cake With Chocolate Frosting
For the cake:
1 package plain yellow cake mix
1 1/3 cups water
1/3 cup creamy peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
For the frosting:
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
Place rack in the center of the oven and preheat to 350 degrees. Lightly grease and flour two 9-inch round cake pans. Set pans aside.
In a large mixing bowl, place the cake mix, water, peanut butter, oil, eggs and vanilla. Blend with electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes, scraping the sides as needed. The batter should be well combined. Divide batter evenly between prepared pans, smoothing it with the spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger, 23 to 28 minutes. Remove the pans from the oven and place on a wire rack to cool for 10 minutes. Run a knife around the edge of each layer and invert onto cooling rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely.
While the cakes are cooling, prepare the frosting.
Place cocoa powder in a large mixing bowl and pour boiling water over it. Stir with a wooden spoon until cocoa becomes a soft mass. Add butter and blend with an electric mixer on low speed for 30 seconds, or until combined. Add sugar and vanilla and beat with the mixer on low speed for another minute. Increase speed to medium and beat until frosting lightens and is fluffy, about 2 minutes. Adjust consistency by gradually adding boiling water or sugar as needed.
Place one cake layer right side up on cake plate and frost the top. Place second layer right side up on first layer; frost the top and sides of the cake.
Source: Doreen Frenier of Clearwater