Chocolate-Peanut Buttercake

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sweet-cream-chocolate

Cake
12 tablespoons ( 1½ sticks ) margarine, softened
¾ cup creamy peanut butter
2 cups packed light brown sugar
3 eggs
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup pareve milk or soy milk
1 teaspoon vanilla extract

Peanut butter filling
One 8-ounce package tofutti cream cheese, softened
½ cup creamy peanut butter

Chocolate Glaze
½ cup water
4 tablespoons ( ¼ stick ) margarine
½ cup cocoa powder
1 cup confectioners’ sugar
1 teaspoon vanilla extract

Chocolate curls to garnish

1. Preheat the oven 350F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream the margarine and peanut butter until the mixture become fluffy. Mix in the brown sugar. Add the eggs, one at a time, mixing well after each addition.
3. In a small bowl, combine the flour, baking powder, and salt. Add the flour mixture to the butter mixture along with the pareve milk and blend. Add the vanilla.
4. Pour the batter into the prepared pans. Bake for about 45 minutes, until a toothpick inserted in the center of each cake comes our clean. After the cakes have cooled for 5 minutes, place a covered cake board or cooling rack over the cake and turn over. Gently remove the pan from the cake. Allow to cool completely before frosting.
5. To make the peanut butter filling, cream the tofutti cream cheese and peanut butter together until fluffy.
6. Spread ¾ cup of the peanut butter filling over the top of each cake. Let chill in a refrigerator.
7. To make the chocolate glaze, combine the water and margarine in a small saucepan. Bring to a boil. Add the cocoa, confectioners’ sugar, and vanilla to the margarine and water mixture. Mix until smooth.
8. Using a metal spatula dipped in hot water, spread half of the warm chocolate glaze over the peanut butter topping on each cake. The glaze will thicken as it cools. Make chocolate curls to decorate the top.

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