chocolate cake with peanut butter frosting

August 20, 2008

This is the first cake I recall making entirely from scratch. Sad that it took me til almost 25 to do so. It’s fairly simple, chocolate cake with peanut butter frosting. The combination ends up tasting like Reeces Pieces.

Martha Stewart Kids Chocolate Cake
Notes: I made the cake exactly according to the recipe, but it was way, way too much batter for the 8″ cake pans. I’d suggest dividing it into three pans instead of the listed two, or dividing the mix into larger pans. It also took longer to bake then the suggested time, but keep checking as ovens differ.

Creamy Peanut Butter Frosting
Notes: Easy, amazingly tasty. I used skim milk and it worked fine. Easy to half or quarter, should you choose. Also light enough to dye with food coloring. I used liquid red for the pink frosting, and it didn’t alter the texture or become too runny. That said, don’t go crazy and dump in a whole bottle. If you want vibrant color use paste or gel.


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