Peanut Butter Chocolate Chip Cake with White Chocolate Frosting
  • Cooking Time: 30
  • for the cake:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups dark brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla
  • 1 1/2 cups semi-sweet chocolate chips
  • for the frosting:
  • 12 ounces white chocolate, chopped, melted, cooled to room temperature
  • 1/2 cup whipping cream
  • 2 cups unsalted butter, cubed, cold
  • 2 cups powdered sugar
  1. for the cake:
  2. Preheat the oven to 375 F. Coat two 9-inch baking pans with cooking spray and flour.
  3. Combine dry ingredients (except chocolate chips) in the bowl of a mixer and blend thoroughly. Combine wet ingredients (except for peanut butter) in a measuring cup and whisk together with a fork. Add wet ingredients and peanut butter to the bowl of the mixer and blend until smooth. Fold in chocolate chips then transfer to cake pans, dividing evenly. Bake at 375 F 25-30 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan ten minutes then remove to a wire rack until completely cool.
  4. for the Frostiing:
  5. Combine all ingredients in the bowl of a mixer and whip at high speed for 5 minutes or until light and fluffy. Frost and assemble cake.
For the PB-holic in your house! When my youngest turned 16 he asked for a peanut butter cake with white chocolate frosting with the utter confidence that I could make it happen. I was pleased to fill the bill!