Chocolate Espresso Cake with Peanut Butter Frosting

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Directions

INGREDIENTS

2  cups flour
2 cups sugar (scant)
3/4 cup  cocoa powder (I like Ideal, made by Wilbers' Chocolate right here in Lititz)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon  salt
2  large eggs
1 cup milk
2/3 cup oil
1 teaspoon vanilla
1 cup strong coffee or espresso thinned with some water
1 tablespoon oil for the baking pan

DIRECTIONS

1. Combine all dry ingredients.

2. Add the eggs one at a time, then the milk, oil and vanilla beating till just smooth and incorporated, about 2 minutes

3. Stir in the espresso/coffee

4. Pour the batter into a well oiled* 9x13 baking pan

5. Bake at 350F for 35 min. Test to see if done with a toothpick or knitting needle coming out clean

6. Remove from the oven and place on a cooling rack

7. Frost with Peanut Butter icing- recipe follows

* Oiling a metal baking pan will give you a really great edge to the cake. A local restaurant  is known for this cake and their secret is oiling the pan!  Well, guess it isn't a secret anymore ....

Peanut Butter Frosting

3 oz  cream cheese, softened
1/3 cup peanut butter, creamy
2 cups Confectioners sugar
2 tablespoons cream
1/2 teaspoon vanilla
chopped peanuts to garnish
melted chocolate to drizzle

1. Beat the cream cheese till soft and fluffy

2. Add the peanut butter and mix well

3. Add the confectioners sugar, cream, and vanilla

4. Mix well.

5. Spread on cooled cake. Sprinkle with the chopped peanuts

6. Melt the cocolate wafers over warm water.. drizzle over the top of the cake

Now all that is left to so is eat up!

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