INGREDIENTS:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 2 large eggs, lightly beaten
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 16 ounces or 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter
- 1/3 cup buttermilk
- 1/4 cup unsweetened cocoa powder
- 16 ounces confectioners' sugar, sifted
- 1 teaspoon vanilla extract
INSTRUCTIONS:
- Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
- Whisk together flour, sugar, and baking soda in a large bowl. Beat in eggs. Set aside.
- Place butter in a medium saucepan. Melt over medium heat. Stir in cocoa powder. Then, stir in water and buttermilk. Continue cooking over medium heat, stirring constantly, until the mixture boils.
- Remove the mixture from the heat and temper into the flour-sugar-egg mixture. Stir until smooth. Stir in vanilla.
- Transfer batter to prepared pan and spread evenly. Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
- Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
- To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside. Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
- Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.
Source: The Pastry Chef's Baking
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