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Sandi in Hawaii

Michael in Phoenix, I made your Chocolate Cake yesterday for two birthdays :)

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Joined: Dec 12, 2005


Posted to Thread #16850 at 6:17 pm on Nov 14, 2009

Both birthday girls are peanut butter and chocolate lovers, so I used your chocolate cake recipe, a peanut butter filling, and the blender chocolate frosting. Everyone loved it!

The peanut butter filling was a hit, even tho I kinda messed it up. It has heavy cream in it, and I subbed Coffee Mate creamer (looking for a non-dairy alternative). I didn't work - that stuff doesn't whip, and the frosting broke when I tried. It's supposed to be soft and fluffy, and it wasn't, so I hid it in the middle of the cake. Original plan was to frost the whole cake with it. Plan B was using the blender frosting :)

Everyone loved the peanut butter filling. The slightly salty filling nicely offset all the chocolate :) The cake was soooo chocolate-y and moist and wonderful. Thanks!

One recipe of the filling and one recipe of the frosting was enough to frost two cakes. (I made one 9" cake, and one 8" cake, both two layers.
When I made the 8" cake, I also made a little loaf cake with the extra batter. The layers were pretty high, so next time, I'd make two little loaves. Cook's treat :)

Kathleen's Peanut Butter Icing
From Ina Garten's Barefoot Contessa at Home

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Debbie in GA's Chocolate Frosting
6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar

Melt the chocolate in the top of a double boiler placed over the simmering water. (I use the mocrowave at 70% power for about 1 1/2 minutes.) Cool slightly.

Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.

Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 ½ minutes. The mixer’s sound will change when the frosting has thickened.

Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don’t plan to use it for several days.

Makes 1 3/4 cups, enough to fill and frost a two-layer cake.

Link: Michael In Phoenix's Chocolate Cake

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