Chocolate and peanut butter – a match made in heaven. This Chocolate Peanut Butter Cake is rich, moist and absolutely delightful. It is the perfect dessert for any occasion and is sure to satisfy your sweet tooth. Let’s get baking!
Ingredients
- 1/4 c. cocoa
- 2 sticks oleo
- 2 c. flour
- 2 c. sugar
- 1 tsp. baking soda
- dash of salt
- 2 eggs
- 1 tsp. vanilla
- 1 c. water
- 1/2 c. buttermilk
Baking Instructions
- In saucepan, melt oleo; add cocoa.
- Combine remaining ingredients and add oleo-cocoa mixture.
- Bake in 9 x 13-inch pan for 30 minutes at 350°.
- While still hot, punch holes in cake. Spread on cake, 1/2 cup peanut butter mixed with 1 1/2 tsp. oil.
Calorie: 350
Total cooking time:45 minutes
Difficulty level: Intermediate
Prologue: The Fine Art of Baking
Baking, my friends, is not for the faint-hearted. It’s a delightful mix of science, art and, if I’m being honest, a dash of chaos. You see, I have a bit of a love-hate relationship with my kitchen. It’s seen more baking disasters than I’d like to admit, but today? Today, we’re tackling the Chocolate Peanut Butter Cake beast, and we’re going to win.
Chapter 1: Gathering the Troops
Before we dive headfirst into this culinary escapade, we need to gather our ingredients. We’re talking the big guns here – cocoa, oleo, flour, sugar, baking soda, a pinch of salt, eggs, vanilla, water, and buttermilk. Yes, you heard me right, buttermilk. At this point, I’m convinced buttermilk is the unsung hero of the baking world, and today, it’s going to help us create magic.
Chapter 2: Melting Moments
In a saucepan, we’re going to melt two sticks of oleo. Now, I know what you’re thinking: “Two sticks?! That’s a lot!” Well, my friends, welcome to the world of baking, where calories come to party. Once the oleo is melted, we add the cocoa. Just the smell of it sends my taste buds into a frenzy.
Chapter 3: Combining Chaos
With our oleo-cocoa mixture looking like a chocolate lover’s dream, it’s time to combine the remaining ingredients. This is where things can get messy, but hey, that’s half the fun. And when you’re waist-deep in a cloud of flour, remember, it’s all for the greater good (read: cake!).
Chapter 4: The Oven Tango
Once we’ve got our mixture looking somewhat respectable, it’s time to play the oven tango. Into a 9 x 13-inch pan it goes, and then into the oven for 30 minutes at 350°. Now, I don’t know about you, but I’m never able to just ‘wait’ when there’s cake in the oven. I’ll tell you, it’s a real test of character.
Chapter 5: Peanut Butter Power Punch
Now, this is where things get interesting. While the cake is still hot, we’re going to punch holes in it. Yes, you heard me right, we’re assaulting the cake. And why, you might ask? To make room for the peanut butter, of course! Spread on a mixture of 1/2 cup peanut butter mixed with 1 1/2 tsp. oil, and you’ll thank me later.
Epilogue: The Sweet Taste of Victory
And there you have it, folks. Chocolate Peanut Butter Cake – a slice of heaven, a symphony of flavors, and proof that I can, indeed, bake without burning the house down. But let me tell you, the joy of baking doesn’t come from the perfect cake. No, it comes from the belly laughs, the cocoa-covered counters, and the memory of assaulting a cake with a fork. Now, if you’ll excuse me, there’s a piece of cake with my name on it.
