Wednesday, June 16, 2010

Gotta LOVE Peanut Butter and Chocolate!

For my daughter's 2nd birthday, I wanted her cake to be made of things she loves. Nonnie always asks for Butter "poon" (pb on a spoon) or Butter Samich. She could live off of peanut butter. Then, there's chocolate..... "Chokit, mommy?" "I ah-done, have-a chokit?" So, to honor her love of peanut butter and chocolate THIS is what I made her for her birthday! (it's like having a peanut butter cup~inside out :)

Inside out "Peanut Butter Cup" Cake

2 cups Better Batter (gluten free) flour (sweet rice flour might work just fine too or any GF all purpose flour~ BBF is my fave!!)
1 3/4 sugar
2/3 cup Hershey's baking Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup milk
1 cup water
1/2 cup vegetable oil
2 large eggs
2 tsp. gf vanilla extract

1 (11 oz) package of Nestle Toll House Peanut Butter & Milk chocolate Morsels (put aside 1/4 cup for cake)
1 (8oz) package cream cheese (softened)
1 tsp gf vanilla extract

3 cups powdered sugar

Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans

Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixer bowl. (I love my kitchen aid mixer!!) Add milk, water, oil, eggs and vanilla extract; blend until moistened. Beat for 2 minutes (the batter will be thin). Fold in the 1/4 cup chips. Pour into prepared pans.

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans on wire racks for about 10 minutes. Invert the cakes onto the wire racks to cool completely. Frost with the Creamy PB/Choc frosting between layers and on top and side of cake.

PB/Chocolate Frosting
Microwave remaining morsels in a in a microwave safe bowl on Med/High (70%) power for 1 minute; stir. Microwave at additional 10 - 20 second intervals, stirring until smooth. Beat cream cheese, melted morsels, and vanilla extract in a small mixer bowl until light and fluffy. Gradually beat in the powdered sugar.

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