Name: Chocolate Cake with Peanut Butter Frosting
Yield: 10-12
Ingredients: 5 ounces unsweetened chocolate; 1¼ cups buttermilk; 1 cup sugar; 3 eggs, separated; ½ cup (1 stick) Challenge Butter, softened; 1 cup light brown sugar; 2 cups sifted cake flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon vanilla; 1 cup smooth peanut butter; ½ cup milk; ½ cup (1 stick) Challenge Butter, softened; 2 teaspoons vanilla; 4 cups powdered sugar (confectioners)

Servings

10-12

Level

Medium

Ingredients

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

Peanut Butter Frosting

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

Directions

1
Preheat oven to 350°F.
2
Generously butter and flour two 9-inch cake pans.
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
Add 1 cup sugar and 1 egg yolk. Stir constantly for 3 minutes or until the custard is thick and smooth. Cool.
5
Cream butter and brown sugar well. Add 2 egg yolks, one at a time.
6
Resift cake flour with baking soda and salt. Add to butter mixture in 3 parts, alternating with ¾ cup buttermilk.
7
Stir the cooled custard and vanilla into the batter.
8
Beat 3 egg whites until they are stiff but not dry. Fold into batter.
9
Pour into prepared pans.
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.