Part of my New Year’s resolution is to learn more recipes, and really try my hand out at cooking. Although I can’t take credit for this particular cake, I can say I am inspired to try my hand out at baking. Stay tuned!
But until then, this is the Chocolate Peanut-butter Cup chunk cake I enjoyed as a part of my birthday celebrations. I’ve posted and linked the recipe below.
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Directions can be found here: Beatty’s Chocolate Cake.
Ingredients for Frosting
2 tablespoons flour
3/4 cup milk
3/4 cup butter
3/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
Directions
In a saucepan add a small amount of the milk to flour then stir to make a smooth paste. Add remaining milk. Cook, stirring constantly, over medium heat until mixture boils and thickens. Cool.Cream butter using medium speed of electric mixer. Gradually add sugar and salt; beat well. Add cooled milk mixture. Beat until light and fluffy; add vanilla. Frosts a two layer cake.
Once frosted, crumble peanut-butter cups throughout. Use as many as you’d like.