Best Chocolate Peanut Butter Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 4 tbsp Honey
  • 1/2 cup Peanut butter
  • 1 Peanut butter cups

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 cup Cocoa powder, dark
  • 1 cup Dark chocolate chips
  • 2 cups Flour
  • 6 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 cup Sugar
  • 3 tsp Vanilla

• Drinks

  • 3/4 cup Coffee, strong

• Dairy

  • 2 cup Butter
  • 3/4 cup Milk
  • 1/2 cup Sour cream
  • 2 tbsp Whipping cream

Found on insidebrucrewlife.com

Description

Directions

• Beat the butter until light and fluffy. Add the sugars and beat again.
• Add the eggs one at a time and beat until mixed in. Stir in the vanilla.
• Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir together the milk and coffee.
• Add the flour mixture alternately with the milk mixture to the butter mixture. Beat on medium speed for 2 minutes. Pour the batter in a foil lined greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Remove and let cool. Cut the cake in half and set aside.
• Melt the chocolate chips and butter in a saucepan. Let cool for 5 minutes. Beat in the sour cream.
• Sift together the powdered sugar and cocoa powder. Slowly beat into the mixture.
• Spread the frosting on top of one side of the cake. Place the other layer on top.
• Beat the butter and peanut butter. Add whipping cream, salt, honey and vanilla and cream again. Slowly add the powdered sugar and beat until creamy. Cover the cake with the frosting.
• Add chopped peanut butter cups to the top, and halved peanut butter cups to the sides, if desired. Store in a covered container. Serves 14.