Candi Fox Indianapolis Food Examiner + Subscribe Mother’s Day is right around the corner bake mom a cake to show your appreciation.
2 c sugar
1 c vegetable oil
1 tsp vanilla extract
3 c all-purpose flour
3/4 c cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 c coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 c buttermilk
8 oz cream cheese, room temperature
1 c peanut butter, creamy
1/2 c powdered sugar
1/2 tsp salt
12 oz non-dairy whipped topping, thawed
1/2 c chocolate sandwich cookie crumbs
2 c chopped peanut butter cups
1/4 c prepared fudge frosting (any brand)
Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness.
Use an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.
Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
A great Mother's Day treat