Ingredients for Peanut Butter Dandy Cake Chocolate Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- Water
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- Sour Cream
- Vanilla
- Creamy Peanut Butter
- Semi Sweet Chocolate Chips
- Shortening
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How to Make Peanut Butter Dandy Cake Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- 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 peanut butter filling: In a medium bowl, beat together the peanut butter, powdered sugar, and butter until smooth and creamy.
- Prepare the chocolate glaze: Melt the chocolate chips and heavy cream in a microwave-safe bowl in 30 second intervals, stirring until smooth. Let cool slightly.
- Once the cakes are completely cool, frost the top of one layer with the peanut butter filling. Top with the second cake layer.
- Pour the chocolate glaze over the top of the cake, letting it drip down the sides.
- Refrigerate for at least 30 minutes before serving to allow the glaze to set.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
101g
Fat
68g
Carbs
12g