This is the best peanut butter cake I’ve ever baked. Richard loves peanut butter, so I’ve made several attempts over the years for a successful recipe. To me, there’s never been enough peanut butter flavor, but this one did not disappoint.
It’s a rich sheet cake with a yummy peanut butter frosting that you cook on the stove top in a jiffy and pour over the warm moist cake. You get plenty of creamy fudge-like frosting with each piece. The directions for this recipe are a little different for me. You boil the peanut butter, butter, and water before added to the dry ingredients. No creaming the butter and sugars. Sure makes for a nice moist cake.
This cake is perfect! I’ve made a lot of cakes in my time, almost always from boxes. Over the last few years, I’ve searched for perfect chocolate and vanilla cake recipes, and this chocolate cake was my recent discovery. My former attempts have either been dry, or the layers fall in the middle. The January/February 2013 issue of Food Network Magazine featured two basic cake recipes. From these, bakers can add flavors, fillings and frostings to make a special cake for any occasion. And FN did just that – they printed recipes for 12 unique birthday cakes, one for each month. If you’re looking for inspiration, I would encourage you to visit the site.
This is the cake my grandson, Quinten, eyed as he was looking through the magazine. Isn’t this pretty?
I was also excited to find the chocolate cake recipe calls for sour cream. I love sour cream, buttermilk or yogurt in cake batters. They taste richer to me, and produce a moister cake. So, I’m going to copy the chocolate recipe with a link to the Food Network article (above).
This is the best peanut butter cake I’ve ever baked. Richard loves peanut butter, so I’ve made several attempts over the years for a successful recipe. To me, there’s never been enough peanut butter flavor, but this one did not disappoint.
