THE ULTIMATE CHOCOLATE & PEANUT BUTTER CAKE

VYNECREST WINERY HOMEMADE CHOCOLATE CAKE CONTEST

Cake

1 ¾ cup King Arthur flour, sifted, then measured

1 ½ tsp. baking powder

1 tsp. salt

1 ½ tsp. baking soda

2 cups sugar

2 large eggs “PA Preferred” 2 tsp. vanilla extract

1 cup water

1 cup 2% milk

½ cup canola oil

¾ cup Hershey baking cocoa ¼ cup Hershey dark cocoa 2 tsp. espresso powder Peanut butter frosting

1 cup unsalted butter, room temperature

1 cup creamy peanut butter 3 cups 10X powdered confectionary sugar

1 tsp. vanilla extract

½ tsp. salt

2 Tbsp. whole milk Chocolate frosting

½ cup half-and-half

6 Tbsp. Hershey Cocoa powder

¼ tsp. salt

4 oz. chopped bittersweet chocolate

1 cup unsalted butter

3 cups powdered sugar Cake: In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda, espresso powder and salt; gradually beat into sugar mixture until blended. Transfer the mixture equally into three greased and floured 8-inch round baking pan. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool before removing from pans. Peanut butter frosting: Cream together butter and peanut butter. Add 10X sugar a third at a time when mixing. Stir in vanilla and salt then add milk at low speed to mix then increase to high speed for 30 seconds. Chocolate frosting: Simmer half-and-half, cocoa powder, and salt in small saucepan over medium heat, stirring constantly until smooth. Remove from heat and stir in chopped bittersweet chocolate until smooth; cool 5 minutes. Beat softened butter and powdered sugar on medium heat until fluffy. Gradually add chocolate mixture and beat until smooth (it may be necessary to double the chocolate frosting recipe depending on how thick the cake is frosted and decorated).

Assembly: Place one cake upside down on cake server and top with 1 cup of peanut butter frosting, then add 1 cup of chocolate frosting. Repeat with second layer. Place final cake right side up and frost the top and sides with chocolate frosting. Decorate top edge and bottom of cake by piping peanut butter and/or chocolate frosting. Option to use fresh Reese’s peanut butter cups and place on top of cake in design of your choice.