<B>Meet the Cook:</B> In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living.
-Dorcas Yoder, Weyers Cave, Virginia

Peanut Butter Chocolate Cake

eggs, room temperature

2% milk

canola oil

vanilla extract

all-purpose flour

sugar

baking cocoa

baking soda

baking powder

salt

brewed coffee, room temperature

PEANUT BUTTER FROSTING:

cream cheese, softened

peanut butter

confectioners' sugar

Miniature semisweet chocolate chips, optional

Preheat oven to 350°. In a large bowl, whisk eggs, milk, oil and vanilla. Combine dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin).

Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.

For frosting, in a large bowl, beat cream cheese and peanut butter until smooth. Beat in sugar, milk and vanilla. Spread over cake. If desired, sprinkle with chocolate chips. Store in the refrigerator.

Coffee as an ingredient is what caused me to make this cake. It definitely brings out the chocolate flavor. I would add the optional mini chocolate chips, they are a cute touch.

The absolutely BEST from scratch chocolate cake recipe ever. I make this cake at least once a month and highly recommend it to all my friends. So dang good.

This cake is fool proof turns out the same every time and so moist. I’ve been making taste of home recipes for 26 yrs. This particular recipe my mom has been making for a few yrs now but I had never. So she gave me the coffee and mini chocolate chips and that got me making it lol now my husband and kids are hooked on it. My 6 yr old wants me to make it for her birthday.

This cake was pretty good. I made a half batch in a 7x8 glass dish, and it turned out fine. I didn't halve the frosting, and that amount was more than needed (but probably not twice as much as needed). We were in a hurry, so I served it warm and spooned frosting over each piece. "Warm" was the best part!

This is our go-to chocolate cake recipe.  We wouldn't dream of making a chocolate cake from a box ever again.  I would suggest to start with 40 minutes bake time.  My oven is spot on temperature wise, and it's never done at 35.  If you take it out too early, your center will sink significantly.  We like chocolate buttercream with this cake too.

I use this for cupcakes all of the time.  Everyone loves them.

I just made the recipe in cupcakes form for a shower.  I was told they were the best cupcakes ever!

This moist cake is perfect for the emding of a Sunday Dinner!!

Love this go to recipe.  I make this a lot when I crave Chocolate and Peanut butter.

A very scrumptious cake, tender and not sickly sweet. Nice because you bake it in one big layer. Frosting was yummy, too.  I did have to bake mine for 50 mins, so be sure you test well to be sure it's done, my oven is usually accurate.

These were delicious.  I was a little worried with how thin the batter was, but they turned out fantastic.  I turned the cake into cupcakes (makes 20 cupcakes) and doubled the icing.

It's the truth--coffee really does enhance chocolate, like all the pro chefs say. That's the difference in this cake compared to others.

I make this cake often, it is loved by anyone who tries it and it's easy to make.  Great for a family and friend gathering.  Thanks for a very good recipe!

This is a moderately moist cake—a scaled down version of my mother’s mocha cake which you could have used for weight lifting because it was so moist and dense.  The peanut butter icing is delicious and not too sweet.  My one adjustment for next time is that I will make sure I use VERY strong coffee to bring out the mocha flavor a bit more.

Awesome cake and frosting. Will be a "keeper" recipe.

I have been making this cake for many years for church functions and neighborhood picnics and it's the first cake gone on the table! Everyone asks me for this recipe so it's definately a winner. Only change I make is that I double the frosting recipe to make a thicker layer for a 13x9 pan.

peanut butter chocolate cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 16

Author : Taste of Home

Ingredients

Instructions

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