Wednesday, February 10, 2010

PB Cake!

I found this recipe on Gourmet Mom. (I do not claim to be a cake decorator) Her's looks much prettier...check it out. But, this cake had an awesome flavor! It was incredibly rich, so it lasted at our house for a while, but the cake stayed really moist. Check out the layers!

The frosting was too much for us...next time I will halve the recipe and only layer it between the chocolate layers and on top....so it would stay looking more like this:

Cake:
1 box Chocolate Fudge cake mix (or any chocolate cake mix)

1 (3 oz.) box instant chocolate pudding

2 C. sour cream

5 eggs

1 C. melted butter

1 tsp. almond extract

1 C. chocolate chips (I used Milk Chocolate)

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Pour into three greased 9” pans. Bake at 350 degrees for 25-40 minutes. (Keep an eye on them so they don’t overbake). Cool completely.


Peanut Butter Buttercream Icing (this is for loads of frosting!!)
2/3 cup solid vegetable shortening
2/3 cup butter
1 3/4 cup peanut butter
1 cup milk
2 teaspoons Vanilla Extract
6-8 cups sifted confectioners' sugar (approx. 2 lb.)
DirectionsCream shortening and butter with electric mixer.Add peanut butter, milk and vanilla.Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.Add milk and beat at medium speed until light and fluffy. Add more sugar (or milk) as needed until icing is desired consistency (should be firm enough to hold a shape but still smooth)Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.



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