PEANUT BUTTER CAKE WITH CHOCOLATE GANACHE FROSTING

There are very few things in life more nerve-wracking than meeting your future in-laws for the first time. (Maybe a root-canal…though maybe not.) I can distinctly remember being invited to my now-wife’s mother’s house for dinner seven years ago. I knew I needed to make a good first impression and I couldn’t count of my looks to do it. I needed something slightly more attractive.

I thought and pondered and mulled-over and…well I can’t find my thesaurus but you get the idea. I finally decided to do what any single guy would do in this situation. I thought about what I liked and took it from there. After deciding I probably couldn’t impress her with my comic-book collection or my extensive knowledge of science-fiction I moved on to other talents. I considered writing a song for her, but that didn’t quite seem appropriate. Just as I was at my wits end it came to me!

How could I have forgotten the food combination that had carried me through so many hard times? Longer than ham and cheese, soup and sandwich, or tomato sauce and mashed potatoes, (don’t ask) I had loved chocolate and peanut butter! So I whipped up the cake that I am sharing with you now. Please, use this wisely, it is a powerful tool. After all, I’m married now and I have a great mother-in-law, all thanks to this cake. (Probably.)

PEANUT BUTTER CAKE WITH CHOCOLATE GANACHE FROSTING

INGREDIENTS:

CAKE:

1 Package Yellow Cake Mix

½ Cup Sour Cream

4 Large Eggs

¾ Cup Water

¼ Cup Apple Sauce

1 Cup Creamy Peanut Butter

ICING:

12 Ounces of Semi Sweet Chocolate Chips

1 ½ Cups of Heavy Cream

½ Teaspoon of Vanilla Extract

DRIZZLE:

¼ Cup Creamy Peanut Butter

 

DIRECTIONS:

CAKE:

Preheat oven to 350 degrees.

Grease one 11 x 7 cake pan.

Combine all cake ingredients in large mixer bowl and blend at medium speed until thoroughly mixed. (Approximately four minutes.)

Pour batter into greased cake pan and bake in preheated oven for 55-60 minutes or until sharp knife comes out clean.

Allow to cool in pan.

Turn out of pan, trim top of cake flat, and place back in 11×7 pan.

ICING:

Place chocolate chips in medium glass mixing bowl.

Microwave heavy cream on high in microwave safe glass container until just scalding. (Approximately three-four minutes.)

Pour hot cream over chocolate chips and let sit for two-three minutes.

Add in vanilla extract and then whisk until all cream and chocolate is mixed.

Pour icing over cake in pan.

DRIZZLE:

Heat peanut butter in microwave until thinned and runny. (Approximately one-two minutes)

Drizzle over icing and then place to cool in refrigerator.

Cut, serve with milk, and enjoy.

 

-Chuck

pbcake

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