Saturday, 4 September 2010


For the cake
•2 2/3 c all-purpose flour
•1 1/2 c sugar
•1 c packed light brown sugar
•1/2 c unsweetened nonalkalized cocoa powder
•2 t baking powder
•1 t baking soda
•1/2 t salt
•3 large eggs
•2/3 c sour cream
•1 T vanilla extract
•1 1/2 sticks unsalted butter, melted and cooled
•1/2 c corn oil (I used canola. We survived.)

For the fudge frosting
•6 oz unsweetened chocolate (if you don't like intense dark chocolate you might want to use semi- or bittersweet chocolate)
•2 sticks unsalted butter, softened
•2 c confectioners' sugar, sifted
•1 T vanilla extract
For the filling
•1 stick unsalted butter, at room temperature
•½ c creamy peanut butter, preferably Skippy
•1 2/3 c confectioners' sugar
The cake
In a large bowl, sift the flour, sugars, cocoa, baking powder & soda, and salt. Whisk the ingredients together until well mixed. Smack the bowl on the backside and tell it how pretty it looks. Then feel ashamed.

In a medium bowl, whisk the eggs, sour cream, and vanilla until well blended.
Pull out the electric mixer and slap on the paddle attachment or beaters. On low speed, mix together the oil and butter. Add the dry ingredients all at once and mix on low for 1 minute. Scrape down sides. Add the egg mixture and praise them. They're ready to accept it now. Blend it all together, maybe a minute. Scrape the batter into the prepared pans.

Bake for 50-55 minutes. Don't split the difference. Start with 50 and test to see if it comes out clean. Add a minute each time until you're happy.

Cool the cakes in the pans on a wire rack for 15 minutes. Then invert the cakes on the rack and remove the pans. Cool completely.

The fudge frosting
Melt your chocolate, either over a double boiler or 90 second on 70% in the microwave. Let it cool completely.
Clean your mixer bowl and paddle/beaters. Slap it back together and beat the butter on medium-high for 1 minute until it's creamy. Add the sifted confectioners' sugar and beat until well blended and light, 2-3 minutes. Beat in the vanilla. Reduce the speed to low and drizzle in the chocolate. Bump up the speed to medium high and beat for 1 minute until glossy.

The peanut butter creme
Cream together the butter, peanut butter, and confectioners' sugar with the paddle attachment, probably 2 minutes.

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