Name: Chocolate Peanut Butter Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 14 servings
Ingredients: 2 cups sugar; 1 cup 2% milk; 1 cup strong brewed coffee; 1 cup canola oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 3/4 cup baking cocoa; 1 tablespoon instant coffee granules; 2 teaspoons baking soda; 1 teaspoon salt; FILLING:; 1 cup butter, softened; 3/4 cup creamy peanut butter; 1-1/2 cups confectioners' sugar; FROSTING:; 1/2 cup creamy peanut butter; 6 ounces bittersweet chocolate, chopped; 1 cup butter, softened; 2 cups marshmallow creme; 1/3 cup confectioners' sugar; 3/4 teaspoon vanilla extract; 2 cups dark chocolate chips, optional; 1 cup peanut butter chips, optional; 1 teaspoon shortening, optional

Decorate like a professional baker and become everyone's favorite host when you bake this sweet and salty chocolate peanut butter cake.

Ingredients

2 cups sugar

1 cup 2% milk

1 cup strong brewed coffee

1 cup canola oil

2 large eggs, room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup baking cocoa

1 tablespoon instant coffee granules

2 teaspoons baking soda

1 teaspoon salt

FILLING:

1 cup butter, softened

3/4 cup creamy peanut butter

1-1/2 cups confectioners' sugar

FROSTING:

1/2 cup creamy peanut butter

6 ounces bittersweet chocolate, chopped

1 cup butter, softened

2 cups marshmallow creme

1/3 cup confectioners' sugar

3/4 teaspoon vanilla extract

2 cups dark chocolate chips, optional

1 cup peanut butter chips, optional

1 teaspoon shortening, optional

Instructions

1 Combine the wet ingredients

2 Preheat the oven to 350°F. In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended.

3 Add the dry ingredients

4 Combine the flour, cocoa, coffee granules, baking soda and salt. Gradually beat the dry ingredients into the sugar mixture until blended.

5 Transfer the batter to two greased and floured 9-inch round baking pans. Bake at 350° for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cake layers for 10 minutes before removing them from the pans to wire racks to cool completely.

6 Make the filling

7 For the filling, in a large bowl, beat the butter and peanut butter until blended. Add confectioners' sugar and beat until smooth.

8 Make the frosting

9 For the frosting, melt the peanut butter and chocolate in a microwave, and stir until smooth. Let the peanut butter and chocolate mixture cool. In a large bowl, beat the butter and chocolate mixture until fluffy. Add the marshmallow creme, confectioners' sugar and vanilla and beat until smooth. If necessary, refrigerate until frosting reaches spreading consistency.

10 Assemble the cake

11 Place one cake layer on a serving plate and spread the filling on top. Top with the remaining cake layer. Spread the frosting over the top and sides of the cake. Refrigerate for at least one hour before serving.

12 Make the garnish

13 For an optional garnish, place chocolate chips in a microwave-safe bowl and microwave for one to two minutes or until melted, stirring every 20 seconds. Repeat this step with the peanut butter chips and shortening. Line a 15x10x1-inch pan with waxed paper. Spread the melted chocolate into a 1/4-inch layer. Drizzle the melted peanut butter mixture over the melted chocolate and swirl the two together with the tip of a spoon. Tap the pan on the counter to smooth the mixture. Refrigerate until set.

14 Top the cake with the garnish

15 Once set, break the bark into pieces and place the pieces vertically on top of the cake.