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Chocolate Espresso Cake with Peanut Butter Frosting
This is a huge favorite and a combination that goes way back. Chocolate and Peanut Butter cakes were a favorite of my grandmother, Emma Weaver. For her 90th birthday this was the cake she requested.
This is a very moist version with some wonderful depth of flavor. The Espresso or dark coffee gives it a rich flavor complimented by flavorful creamy peanut butter.
Easy as easy gets. Bake this one up and enjoy.
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Prep Time : 15 min Cook Time : bake 35 min Yield : 12 squares |
Ingredients
- 2 cups flour
- 2 cups sugar (scant)
- 3/4 cup cocoa powder, I like Ideal
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs
- 1 cup milk
- 2/3 cup oil
- 1 tsp. vanilla
- 1 cup strong coffee or espresso thinned with some water
Preparation
1. Combine all dry ingredients.
2. Add the eggs one at a time, then the milk, oil and vanilla beating till just smooth and incorporated, about 2 minutes
3. Stir in the espresso/coffee
4. Pour the batter into a well greased 9x13 baking pan
5. Bake at 350F for 35 min. Test to see if done with a toothpick or knitting needle coming out clean
6. Remove from the oven and place on a cooling rack
7. Frost with Peanut Butter icing
2. Add the eggs one at a time, then the milk, oil and vanilla beating till just smooth and incorporated, about 2 minutes
3. Stir in the espresso/coffee
4. Pour the batter into a well greased 9x13 baking pan
5. Bake at 350F for 35 min. Test to see if done with a toothpick or knitting needle coming out clean
6. Remove from the oven and place on a cooling rack
7. Frost with Peanut Butter icing
