Yes, you heard right – I made a peanut butter and jelly cake: chocolate cake, jam filling, and peanut butter frosting. Sounds weird right? I had dubious guests as well, but the peanut butter and jam flavors are subtle, and the chocolate cake is a real winner. The cake was baked – for over two hours! – on Wednesday, decorated on Thursday, cut into on Friday, and finally finished on Sunday. I attacked most of it after my 14-mile fiasco run. The verdict was good, very good. Despite the ridiculously long bake time (something was wrong with my oven) and days sitting out, it still retained its flavor and moistness. Incredible! I got the chocolate cake recipe a long time ago from my Aunt Nettie. I’m not sure where she got it from, but we baked it often for potlucks or birthdays. It’s my mom’s favorite chocolate cake recipe to boot.
It’s a one bowl cake, which I love. You just dump all of the ingredients, but one, and mix for two minutes.
Then add the secret ingredient – coffee – and stir with a spatula. The batter will be so thin it looks like chocolate soup.
See – chocolate soup!
I used this special 8×3 inch pan for my layer cake. It took forever to bake! I would recommend a 13×9 inch pan or two 9 inch pans.
Ta-da! Finally made it out of the oven with a smooth top and sides.
I sliced it in half and slathered it with the rest of my Crofter’s Superfruit jam. Whipped up a batch of peanut butter frosting and iced the cake. When I took it to class and everyone was like, “What frosting did you make? Is that peanut butter?” It smelled really good.
We practiced roses in class and it was so much fun. I was able to make seven roses in class.
And by the end of class, I had this pretty thing.
There was absolutely NO WAY I could eat this by myself and it was too pretty for others not to see. So, I invited some friends over on Friday night for cake.
Ah, I had to get a picture of the first piece being cut:)
Just like I remember Aunt Nettie’s, except she would usually sprinkle mini chocolate chips on top.
from Aunt Nettie
- 2 cup flour
- 2 cup sugar
- 2/3 cup baking cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 2/3 cup vegetable oil
- 1 tsp vanilla
- 1 cup brewed coffee, room temperature
In a bowl, combine dry ingredients. Add eggs, oil, milk, and vanilla. Beat for 2 minutes. Stir in coffee. Batter will be thin. Pour into greased 13×9 inch pan. Bake at 350 degrees for 35-40 minutes.
Peanut Butter Frosting (I doubled this recipe for my layer cake)
- 3 oz cream cheese, softened
- 1/4 cup peanut butter
- 2 cup powdered sugar
- 2 T milk
- 1/2 tsp vanilla
Beat the cream cheese and peanut butter in a mixing bowl until smooth. Beat in sugar, milk, and vanilla.