This yummy Chocolate Cake With Creamy Peanut Butter Milk Chocolate Frosting blends two favorite flavors in one treat. It will quickly become a favorite!
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup water
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels, divided
- CREAMY PEANUT BUTTER MILK CHOCOLATE FROSTING
- 1 pkg. (8 oz.) cream cheese, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
PREHEAT oven to 350° F. Grease and flour two 9-inch-round cake pans.
COMBINE flour, granulated sugar, cocoa, baking powder, baking soda and salt in large mixer bowl. Add milk, water, vegetable oil, eggs and vanilla extract; blend until moistened. Beat for 2 minutes (batter will be thin). Pour into prepared pans. Sprinkle 1/3 cup morsels over each cake.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Creamy Peanut Butter Milk Chocolate Frosting.
FOR CREAMY PEANUT BUTTER MILK CHOCOLATE FROSTING:
MICROWAVE remaining morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Beat cream cheese, melted morsels, vanilla extract and salt in small mixer bowl until light and fluffy. Gradually beat in powdered sugar.
Review This Recipe
Tastes like a peanut butter cup!
I recently made this cake for my mother's birthday and everyone enjoyed it. I love peanut butter and chocolate together. I used peanut butter since I didn't have any peanut butter morsels and it still turned out great. I recommend putting in refrigerator before serving.
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