Chocolate Cake with Peanut Butter Frosting

  1. 5 ounces unsweetened chocolate
  2. 1¼ cups buttermilk
  3. 1 cup sugar
  4. 3 eggs, separated
  5. ½ cup (1 stick) Challenge Butter, softened
  6. 1 cup light brown sugar
  7. 2 cups sifted cake flour
  8. 1 teaspoon baking soda
  9. ½ teaspoon salt
  10. 1 teaspoon vanilla

Peanut Butter Frosting

  1. 1 cup smooth peanut butter
  2. ½ cup milk
  3. ½ cup (1 stick) Challenge Butter, softened
  4. 2 teaspoons vanilla
  5. 4 cups powdered sugar (confectioners)
  1. 1

    Preheat oven to 350°F.

  2. 2

    Generously butter and flour two 9-inch cake pans.

  3. 3

    In a saucepan, slowly melt chocolate and add ½ cup buttermilk. Beat with a whisk, stirring over low heat until mixture is smooth.

  4. 4

    Add 1 cup sugar and 1 egg yolk. Stir constantly for 3 minutes or until the custard is thick and smooth. Cool.

  5. 5

    Cream butter and brown sugar well. Add 2 egg yolks, one at a time.

  6. 6

    Resift cake flour with baking soda and salt. Add to butter mixture in 3 parts, alternating with ¾ cup buttermilk.

  7. 7

    Stir the cooled custard and vanilla into the batter.

  8. 8

    Beat 3 egg whites until they are stiff but not dry. Fold into batter.

  9. 9

    Pour into prepared pans.

  10. 10

    Bake for 25-30 minutes or until cake just begins to leave the sides of the pans or centers spring to touch. Completely cool in pans before removing.

Peanut Butter Frosting

  1. 1

    Mix all the above ingredients together well and spread frosting between layers as well as on top and sides of cake.

Source: Laurie Mendes, wife of Challenge Dairy Products, Inc. Board Member.

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