Mmmm, chocolate and peanut butter. No better culinary combination exists. We’ve been mashing it up in our candies, our cakes, our waffles for decades, and really, who am I to monkey with tradition?
So what makes my Cheater, Cheater recipe so great? This bad boy is bakery quality–I’m talking moist, soft, packed crumb paired with a smooth, light, palate-pleasing frosting that has an unmistakeable yet non-overwhelming peanut butter flavor. To put it simply, this cake is a God-send.
I know what you’re wondering now: why call it Cheater, Cheater? Because, dear friends, this cake starts from a box cake mix! Yes, I am no hater of the dreaded box cake. In fact, readers of my blog will know that I frequently rely on box cakes to get high-volume yield done quickly, like in my Valentine’s Day post. Still, I can’t leave well enough alone, and I do modify every box cake I use.
I have to warn you about this frosting: it is highly addictive. My family and I were eating it by the spoonful! We literally could not stop. It’s partially the reason the cake I’ve made for you today is naked (womp, womp). I used this same frosting on my sister’s birthday cake earlier this year. It was the grass around the base of her cake, and I kid you not, we licked that plate clean–scraped off every bit of this frosting.
Okay. Now that you’ve been warned, I think it’s about time to get to this recipe. I’m drooling over here just thinking about it!
For the cake:
1 box chocolate cake mix (Duncan Hines)
1 cup flour
1 cup baking cocoa
1 cup sour cream
1 cup sugar
1 pinch of salt
3 large eggs
1/4 cup vegetable oil
1 cup water
Pre-heat the oven to 325 degrees. In a large bowl, whisk together dry ingredients making sure to break up and large clumps of mix, and then set aside.
In a separate bowl, combine water, eggs, sour cream, water and oil. Mix well. Slowly add wet mixture to dry mixture while beating on medium speed with either a hand mixer or stand mixer.
Once well-combined, divide evenly into 2 greased 8 inch pans. Bake from 25-30 minutes, or until you can insert a toothpick into the center of the cakes and it come out cleanly.
For the frosting:
1 cup unsalted butter, softened to room temperature
3-4 cups powdered sugar
2 cups smooth peanut butter
Beat butter in a stand mixer fitted with a paddle attachment until light and fluffy. The color will also change to a soft yellow. Reduce speed and add 1 cup of the peanut butter. Mix until combined. Alternate between peanut butter and powdered sugar until well combined. Whip at a high speed for 5 minutes before finishing.
Assemble the cake by coating the top of a cooled cake layer generously with the frosting. Sprinkle mini chocolate chips on top. Add another cake layer and repeat. There you have it. A very simple, very dangerous chocolate peanut butter cake guaranteed to keep you coming back for more.