Dark Chocolate Peanut Butter Cake

This cake is RICH and super yummy. I use the PB frosting to go between the cake layers, and thee dark chocolate frosting to go on the outside. Goes great with homemade vanilla ice cream to balance it out!

Dark Chocolate Cake:

1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 teaspoons baking soda
1 1/2 cups hot water
1 3/4 cups all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

Peanut Butter Frosting:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Dark Chocolate Frosting:

2 2/3 cups Powdered Sugar
3/4 cup unsweetened cocoa
6 tablespoons Butter
1 tablespoon milk -- more if needed
1 teaspoon vanilla

Combine powdered sugar and cocoa in bowl. Cream butter with 1/2 cup of the cocoa mixture in another bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla.

~Bethany S.