Wednesday, November 16, 2011

Wicked Wednesday Wrecipes

Do you remember Vanilla Cupcakes for 2? Here’s the chocolate cake for one (well, 2). The cake is a bit brownie-like, but it has peanut butter cream filling!

From Picky Palate:

Chocolate Peanut Butter Cake for Two

  • 1/4 cup all purpose flour
  • 1 tablespoon cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 2 tablespoons canola or vegetable oil
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup semi sweet chocolate chips
  • 1/4 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 1 teaspoon milk
  • 1/4 cup semi sweet chocolate chips
  • 4 tablespoons unsalted butter
  • 1/2 cup powdered sugar

1. Preheat oven to 350 degrees F. and spray 2 mini bundt pans with non stick cooking spray . Or you can recycle a 12.5 ounce can, such as the type cooked chicken comes in, washed & dried thoroughly.

2. Place flour, cocoa, sugar, salt, baking soda, egg, oil and vanilla into a large mixing bowl. Melt chocolate chips in a microwave safe bowl in 30 second intervals until smooth. Pour into bowl and mix all ingredients until well combined.

3. Divide batter between prepared pans and bake for 20-25 minutes or until baked through. Check with a toothpick for moist crumbs. Let cool for 10 minutes then remove from pan by flipping over firmly. Let cool completely then cut in half lengthwise.

4. Place peanut butter, powdered sugar and milk into a small bowl and mix until smooth. If mixture suddenly turns dry, add a bit more milk. Spread over bottom cake and place second cake on top.

5. Place chocolate chips in microwave safe bowl and melt in 30 second intervals until smooth. Place butter and powdered sugar in small bowl, mixing to combine and add melted chocolate, mixing until combined. Spread evenly over cake and top with sprinkles if desired.


Please pardon my deficient frosting skillz.

And the inside:


My peanut butter filling needed that tiny bit more milk.

But it sure tasted good!

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