Check out the CHOCOLATE-PEANUT BUTTER LAYER CAKE calories and how many carbs in CHOCOLATE-PEANUT BUTTER LAYER CAKE. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Sunday, January 31, 2016 at 3:49pm
filed under
Desserts
Serving size: 100 grams
Recipe category: Desserts
Prep time: 20 min
Cook time: 30 min
Difficulty: Easy
Calories: 221 (11% DV)
Fat: 9g (14% DV)
Carbohydrates: 33g (11% DV)
Protein: 4g (7% DV)
Ingredients: Makes 30 servings (3000 grams)
1
cup
2
cups
4
1
tablespoon
1/2
teaspoon
3/4
cup
4
cups
2
cups
1/4
cup
2
tablespoons
1/4
cup
1
cup
Tip: Click on the ingredient links to learn the nutritional information for all the CHOCOLATE-PEANUT BUTTER LAYER CAKE ingredients. The serving size for any ingredient in CHOCOLATE-PEANUT BUTTER LAYER CAKE may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Chocolate Cake: 1 cup unsalted butter 2 cups sugar 4 eggs 1 tbsp baking powder .5 tsp salt .25 cup cocoa powder 4 cups all purpose flour 2 cups milk Peanut Butter Frosting: .25 cup creamy peanut butter 2 tbsp softened butter .25 cup cream cheese 1 cup powdered sugar Preheat the oven to 350 F (180 C). Grease and line four 6" (or 3 8") pans and an 8" square pan. For the chocolate cake: Cream together the butter, sugar and eggs until pale and fluffy. Cream in the baking powder, salt and cocoa until smooth. Add 1/3 of the flour and stir in until just combined. Add half the milk and stir until just combined. Add another 1/3 of the flour and stir in until just combined. Add the rest of the milk and stir until just combined. Stir in the last 1/3 of the flour until just combined. Divide the batter equally among the circular and square pans. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean. Leave to cool for a few minutes before turning out onto cooling rack to cool completely (remove the parchment paper from the bottom of the cakes too). For the peanut butter frosting: Stir all the ingredients together in a medium bowl. If you need to, add a splash of milk to make the frosting thinner or add some more powdered sugar to make it thicker. It should be a spreadable consistency. Assembly part 1: Cut the cooled, square cake layer into four 3" circles using a pastry ring. Level any domed circular cake layers so that they're flat. Stack up the 4 large (6") cake layers with about 2 tbsp of the frosting between each layer (don't frost the top layer) Separately stack up the 4 small (3") layers with a heaped teaspoon of frosting between each layer.(don't frost the top layer)