Tuesday, February 9, 2010

What's Cooking: Joe Cake with Peanut Butter Frosting

This week brings us another treat, I know, but we do like our treats around here. This one is one of the super fav's. Grace doesn't care for the frosting, but she's crazy. This cake is dark and moist and excellent warm. Enjoy.


1 3/4 c. Flour
2 c. Sugar
3/4 c. Unsweetened Cocoa
2 t. Baking Soda
1 t. Baking Powder
1 t. Salt
2 Eggs
1 c. Black Coffee (cooled)
1 c. Buttermilk
1/2 c. Oil
1 t. Vanilla
1 Recipe Peanut Butter Frosting (recipe below)


In a mixer, combine oil and sugar. Add eggs, coffee and vanilla. In a separate bowl stir together dry ingredients. Starting with the flour mixture, alternate adding the dry ingredients and the buttermilk to the wet ingredients. Beat on medium high for about three minutes. Batter will be thin. Grease and flour pan. Bake at 350 degrees. For a 9x13 inch pan, bake for 35-40 minutes. For layer pans, bake for 30-35 minutes. For cupcakes, bake for 25-30 minutes. Cool in pans for 10 minutes. Remove. Cool completely before frosting. If you can!

1 c. Confectioners' Sugar
1 c. Creamy Peanut Butter
5 T. Butter, soft
3/4 t. Vanilla
1/4 t. kosher salt
1/3 c. Cream (however, I always use whole milk because that's what I have on hand)

Combine the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of a mixer. Mix on medium low speed until creamy, scraping down the bowl as you go. Slowly add the cream (or milk) and beat on high until the mixture is light and smooth.

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