Peanut butter passion cake

Candi Fox Indianapolis Food Examiner + Subscribe Mother’s Day is right around the corner bake mom a cake to show your appreciation.

Recipe provided by: Melissa Dommert via “Just A Pinch Recipe Club”.

Ingredients

CAKE

2 c sugar

1 c vegetable oil

2 eggs

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

FROSTING

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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)

Directions

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

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