I have never shared this specific recipe until now. It’s a wonderful cake and has been a prizewinning blessing to me. It won a 1st place in my list of recipes. It’s a blessed cake! Nothing would please me more than to hear from one of you telling me that you tried it and liked it too! Hope you enjoy!
I’m lost for words… This cake is pure peanut butter heaven.
Cook time: 50 Min Prep time: 30 Min Serves: 10-12
To make this Peanut butter Passion Cake You’Il need The following Ingredients:
2 c sugar
1 c vegetable oil
1 tsp vanilla extract
3 c all purpose flour
3/4 c cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 c coffee, room temperature (water can be substituted for the coffee but it’s purpose is to enhance the chocolate flavor of the cocoa)
1 c buttermilk
8 oz cream cheese, room temperature
1 c peanut butter, creamy
1/2 c powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed
1/2 c chocolate sandwich cookie crumbs
2 c chopped peanut butter cups
1/4 c prepared fudge frosting (any brand) or chocolate syrup (optional)
1. Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
2. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
3. Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
4. Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth. Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like.