The Grit -- Peanut Butter Chocolate Cake

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* Exported from MasterCook *

 

Peanut Butter Chocolate Cake

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 12 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

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CAKE:

4 1/2 cups all-purpose flour

3 cups sugar

1 cup cocoa powder

1 tablespoon baking soda

2 teaspoons salt

1 1/2 cups vegetable oil

2 tablespoons pure vanilla extract

3 cups strong brewed coffee

1/4 cup cider vinegar

ICING:

1 batch Grit Cream Cheese Icing

1 cup smooth peanut butter

1/4 cup semisweet chocolate chips -- melted

1/8 cup cocoa powder -- to decorate

 

To prepare cake: Preheat oven to 350ºF. Grease 3 9-inch round cake pans, dust

with flour, and line bottom with parchment or wax paper.

 

Sift together dry ingredients in a large bowl. Add oil and vanilla extract.

With electric mixer on low speed, blend until fully combined. With mixer on

medium speed, gradually blend in coffee. When mixture is smooth, add vinegar

and blend on low speed just until combined. Divide batter evenly into prepared

pans.

 

Bake 20-25 minutes or just until a knife or toothpick inserted in the center of

layers comes out clean. Remove from oven, cook 15-20 minutes on a wire rack.

Remove from pans to allow layers to cool completely before icing.

 

To prepare icing: Thoroughly combine icing, peanut butter, and melted chocolate

chips. Frost between layers and top and sides of cake and decorate with a light

dusting of cocoa powder

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 1133 Calories; 62g Fat (47.5% calories

from fat); 15g Protein; 139g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol;

965mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 11 1/2 Fat; 6 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 5403 2349 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Grit Cream Cheese Icing

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 12 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 8 oz packages cream cheese -- slightly softened and cut into small

pieces

1/2 cup butter -- (1 stick) at room temperature

4 cups powdered confectioner's sugar -- sifted

2 teaspoons pure vanilla extract

 

Using an electric mixer, beat cream cheese in a large bowl until smooth. Add

butter and beat until smooth, creamy, and fully combined. Add powdered

confectioner's sugar and vanilla extract and beat slowly until sugar is

incorporated. Continue to beat until consistency is extremely smooth and

fluffy.

 

Yields icing for 3 9-inch cake layers.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 357 Calories; 21g Fat (51.7% calories

from fat); 3g Protein; 41g Carbohydrate; 0g Dietary Fiber; 62mg Cholesterol;

190mg Sodium. Exchanges: 1/2 Lean Meat; 4 Fat; 2 1/2 Other Carbohydrates.

 

NOTES : A basic appeal of many cakes at The Grit is the richness of our cream

cheese icing. It's made with top-notch cream cheese and applied generously.

Here is the simple icing that crowns such favorites as Grit Carrot Cake and Dark

Chocolate Cake with Grit Cream Cheese Icing (you know, the one with cookies

poking out of the top). It is also a luxurious staring point for several

flavorful variations to follow.

Nutr. Assoc. : 0 0 2788 5403