Chocolate Peanut Butter Cake
Why are Sundays so exhausting? Seriously. I’ve never liked Sunday. At best, it feels like a last gasp of freedom all day, and it’s also consumed by errands or playdates or birthday parties or other activities that make my feet hurt.
If Friday is the best day (which I believe it is, since anticipation is the key to all pleasure), Sunday is the worst for the same reason. So I try to have a nice Sunday treat to look forward to, or even a few. My husband and I do date night on Sundays because even though we’re too tired to go out, we get a second wind (or a fifteenth?), and I love that. And it’s always great to have a food treat around, too!
Like this peanut butter cake. With amazing, fudgy peanut buttery chocolate icing. It’s seriously the best.
The cake is so dense and moist, too. A word of warning: I’m a notorious underbaker. Not in the dangerous sense, but in the sense that I don’t like things to get too dry. But feel free to keep yours in longer! The crumb will not be the same, though.
And this icing is BEYOND anything reasonable. It’s made on the stove top, and it’s ridiculously wonderful. You’ll make the cake just for an excuse to make the icing!
I meant to use a bundt cake, but I couldn’t find it. I have the eerie feeling that one of my kids is using it as a hat these days. So I used my spiky silicone funky pan, and it turned out well. The smaller pan just needed more baking time!
I’m telling you, people, Sunday is rough. This frosting (oh, and the cake too) will ease the pain!
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup water
- 1/4 cup peanut butter (I used Jif natural)
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup peanut butter (again, I used Jif natural)
- 5 tablespoons water, divided
- 1 and 1/2 cups powdered sugar
Preheat the oven to 350. Coat a bundt pan with cooking spray.
In a bowl, combine the flour, sugar, baking soda and salt. Set aside.
In a large pot, bring the butter, peanut butter and water to a boil over medium heat, stirring frequently. When the mixture is smooth, remove the pot from the heat. Add the eggs, vanilla, milk and lemon juice and stir again until the mixture is well combined. Add the dry ingredients and stir once more, making a smooth batter.
Pour the batter into the bundt pan and bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Invert the pan over a plate and cool completely.
Once the cake is cool, make the icing. Bring the chocolate chips, peanut butter, and 2 tablespoons of water to a boil, stirring constantly. Remove the pot from the heat and add the remaining 3 tablespoons of water and the powdered sugar, stirring until a smooth icing forms.
Spoon the icing over the cake, letting it run off the sides. Cut into slices and serve.