Zutaten für Caramel Chocolate Peanut Orgasm Cake 8 From Scratch
- 2 cups all-purpose flour
- Sugar
- Dutch Processed Cocoa Powder
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- Egg
- Vegetable Oil
- Buttermilk
- Coffee
- 1 cup (2 sticks) unsalted butter, softened
- Milk
- Semi Sweet Chocolate Chips
- Caramel Sauce
- Peanuts
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Zubereitung von Caramel Chocolate Peanut Orgasm Cake 8 From Scratch
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the peanut butter and caramel until evenly distributed.
- Divide the batter evenly between the prepared cake pans. Let the batter rest in the pans for 10 minutes.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting (recipe to be added if available).
- Once the cakes are completely cool, frost the layers and the top of the cake.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
377g
Fat
91g
Carbs
49g
