Chocolate and Peanut Butter…two of my favorite things!

A moist chocolate cake is a staple here on our homestead. Combine it with a cold glass of the fresh raw milk we get from a friends farm and the combination is to die for!



Chocolate cake recipes come and go at my house, but this is the recipe is one I always go back to.

The freshly brewed coffee that I add makes the chocolate flavor richer and the peanut butter icing tops it off for a family favorite.

It is like a peanut butter cup in a cake! Yum!!!

Moist Chocolate Cake with Peanut Butter Icing 2014-12-01 14:46:46 It's like a peanut butter cup in a cake! Yum!! Print Cook Time 35 min Cook Time 35 min Ingredients 2 cups sugar 2 cups sifted unbleached flour 1 teaspoon baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup cocoa 1/2 cup vegetable oil 1 cup freshly brewed hot coffee 2 eggs 1 cup whole milk 1 teaspoon vanilla Instructions Sift together sugar, flour, baking soda, salt and baking powder in a separate bowl and set aside. In large mixing bowl dissolve cocoa in the hot coffee. Add oil and vanilla and mix well. Add flour mixture to the cocoa, coffee and oil mixture. Stir in milk. Add eggs one at a time and mix well until all blended. Cake batter will be runny. Using a 9x13 cake pan, pour batter into a greased and floured pan. Bake at 350 degrees for 30-35 minutes. Do not over bake. Let cake cool completely on a wire rack ICING 1/2 cup soft butter 1 cup smooth peanut butter 1 teaspoon vanilla 4 cups sifted powdered sugar With a mixer, cream together butter and peanut butter until well combined. Add vanilla and mix well. Slowly add powdered sugar until frosting is spreadable. Notes To be sure your cake does not crumble when frosting, freeze cooled cake for 1 hour prior to frosting. By Tracy @ Our Simple Homestead Our Simple Homestead https://oursimplehomestead.com/

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