Thursday, March 10, 2011

Quick Peanut Butter Cake with Creamy Dark Chocolate Frosting

Cake:
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water

Frosting:
5 TBSP butter, softened
1/4 c sour cream
1/4 c cream cheese
1 tsp vanilla extract
1 c cocoa powder
2 c powdered sugar

Grease a 13x9 or 2 9" round pans. Heat oven to 325 degrees.
Mix all ingredients together until smooth. Pour into cake pan(s) and bang on a hard surface to release air bubbles.

Bake for 25 minutes until a toothpick inserted in the toothpick comes out clean. Remove from oven, let stand 10 minutes, and remove to a wire cooling rack.

Let cream cheese and sour cream sit out to raise to room temperature. Combine butter, sour cream, cream cheese and vanilla in a mixing bowl. Once combined, turn to high and whip until smooth and fluffy.

Add powdered sugar and cocoa powder, 1/2 c at a time, whipping at high speed to incorporate. If frosting is not thick enough, add cocoa and powdered sugar, a little at a time, alternating until it is the desired taste and consistency.

Once cake is completely cooled, frost with chocolate icing.

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