This is a compensated review by BlogHer and Electrolux.
Recently BlogHer asked if I would like to share a favorite cake with you all and I couldn’t pass the opportunity up. Partly because I don’t have any cake recipes on this blog for some weird reason and partly because it would be an excuse for me to make a cake.
(Full disclosure: BlogHer is also paying me to write this post and share some information with you. The recipe is one that I’ve chosen to share because, well, it’s a good one that I’ve used many times and would have eventually shared anyway.)
Growing up, my dad was the cake baker in the family. He always used a box of Devil’s Food cake mix and a jar of frosting. He’d usually let me frost the cake and I would take my time spreading a butter knife in crazy patterns all around the cake.
Don’t knock box mixes! I still love them. They are quick and easy and they produce consistently yummy cakes, and as for the frosting, well, I could eat it with a spoon!
I do have a recipe for a homemade chocolate cake that I usually make though. It’s a bit tastier and I feel all accomplished and proud when I make a cake from scratch. Also, I use peanut butter frosting, which means that my kids think I am the best mom ever. Chocolate cake, peanut butter frosting. You can earn some major points with that combination!
My kids always prefer their cakes to be cupcakes, so that’s what I’ve made this time.
Before I share the recipe with you for these scrumptious little chocolate peanut butter treats, let me tell you about Kelly’s Cakery. You all know who Kelly Ripa is right? I thought so. Well, did you know that she loves to bake? In fact, she’s the head of her kids’ school bake sale committee. Kelly and Electrolux (I know you know who they are!) have teamed up to help America raise money for the Ovarian Cancer Research Fund (OCRF). They created a website, Kelly’s Cakery, so that we can all have a little fun and help out OCRF. Click here to visit Kelly’s Cakery and decorate a virtual cake for someone you love. Electrolux will donate $1 to OCRF for each cake sent! Not only will you be helping to raise money for the OCRF, you will also be entered to win a new Induction Range from Electrolux. Win-win, right? Electrolux is also donating $100 to OCRF for every new range sold this month, and have you seen those ranges? They can boil water in 90 seconds. I want one. I need one. I must have one immediately.
Now, go bake a virtual cake and help out OCRF. Then head to the kitchen and make this chocolate cake with peanut butter frosting. You won’t regret it.
Old Fashioned Chocolate Cake
Recipe from Hershey’s
- 3/4 cup butter, softened
- 1 2/3 cup sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2/3 cups cocoa powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 1 1/3 cup water
Heat oven to 350 degrees. Grease 2 9-inch round cake pans or line cupcake tins with paper liners.
Combine butter, sugar, eggs, and vanilla in a large mixing bowl and mix on high for 3 minutes. Stir together cocoa powder, baking soda, salt, and baking powder. Add to the butter mixture alternately with the water, beating until well blended.
For cakes, bake 30-35 minutes or until a tester comes out clean. For cupcakes, bake 20-25 minutes or until a tester comes out clean. Cool completely before frosting.
Peanut Butter Frosting
- 2 sticks butter, softened
- 1 cup creamy peanut butter
- 2 tbsp heavy cream
- 1 tbsp vanilla
- pinch of salt
- 1 1/2 cups powdered sugar
Beat the first five ingredients together until smooth and creamy. Slowly add the powdered sugar and continue beating until the mixture is light and fluffy, about 5 minutes. Spread or pipe on cooled cupcakes.
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February 17th, 2010 at 6:47 am
Yum on the peanut butter icing! This is a win win recipe for sure!
February 19th, 2010 at 9:11 am
I never tried peanut butter icing before. I’ve had it, but never tried it. Well definitely keep this in mind!
February 20th, 2010 at 12:51 pm
When I go back to my parents’ house, my dad is still the dessert baker- although for him, it is boxed brownie mix rather than boxed cake mix. He always puts M&Ms on top, too, for extra class.
From now on, I’ma tell him to put PB frosting on, instead. Mmmmm.
February 20th, 2010 at 7:48 pm
looks delectable
February 23rd, 2010 at 2:16 pm
These look sooo good!
Question though, how would you store these afterwards? Refrigerate or counter at room temp covered? Thanks!
February 23rd, 2010 at 2:21 pm
Lora,
You could store them either way. If you keep them in the fridge the frosting gets very firm and thick. If you keep them at room temperature, it’s much softer and creamier. I prefer my frosting to be cold and firm, but my kids like them better at room temperature. Just do whichever you prefer!
Karly
February 23rd, 2010 at 2:48 pm
Oh. my. word. that peanut butter frosting looks so rich and decadent-can I skip frosting the cupcakes and just eat the frosting by the spoonful?
March 3rd, 2010 at 4:45 pm
Just made these I added little mini chocolate chips to the top YUMMMMM Very good!~
March 6th, 2010 at 3:43 pm
[...] out Buns in My Oven’s yummy Chocolate Peanut Butter [...]
March 11th, 2010 at 10:12 pm
mmmmm…i should have made a double batch. these went fast!
March 15th, 2010 at 12:11 pm
ooooh, they look delicious!!!!
March 22nd, 2010 at 7:09 pm
I loved them, my family did not! They didn’t like the combo of chocolate and peanut butter.
June 21st, 2010 at 2:11 am
[...] Click here to read the recipe and hear a bit about a campaign that Electrolux is doing with Kelly Ripa to help fund research for Ovarian Cancer. [...]
July 3rd, 2010 at 9:30 pm
I have made these twice in the past month. They are fabulous!
July 9th, 2010 at 6:16 am
Hellooo, such a nice post, love all the pictures! I’ve just one question, here in Turkey we don’t really use a lot of baking soda in cakes as it makes it bitter taste. The max baking soda we put in a cake batter is around 1/4 tea sp. Don’t you have that bitter taste, or is the baking soda different overthere?
Thanks