Sunshine and Chocolate Chocolate Chip Cake

It has been too long since I last posted anything and I apologize to anyone who actually pays attention to my blog. Life had been difficult and stressful and I needed a major break.

But now, there is CAKE!

It's a beautiful sunny day outside and Hubby is away at his game at the FLGS.  For those of you who don't know what that means, FLGS is short for Friendly Local Game Store, of which we have two in town now.  Lily and I are enjoying a relaxing day at home.  Laundry is going in the washer and in the dryer.  Cupcake has found herself a comfy spot in the kitty house near the back patio door.  Wookie has claimed the patio door itself for his own.  And Ronin is laying in a heap on the living room floor.

 It's amazing how comfortable cats can get.  

We have decided that since tomorrow is Father's Day, a nice, yummy cake is needed for the picnic that we are planning.  I didn't have enough ingredients for some of the cakes that I wanted to make so we settled on a Chocolate Chocolate Chip Cake.  And when it's cooled it will have a nice Peanut Butter Crunch Frosting.  YUM!

For the cake, I have this recipe:
1 C softened butter
1 3/4 C white sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 C milk
2 1/2 C AP flour
6 tbsp baking cocoa powder (I used Nestle)
1 1/2 tsp baking soda
1 tsp salt
2 cups chocolate baking chips (either semi-sweet or milk )
2 tbsps flour for dusting

Preheat oven to 350 degrees.  Spray your 13x9 inch baking pan with a non-stick cooking spray.  Sift together in a large mixing bowl flour, cocoa, baking soda, and salt.  Set aside.

In another large mixing bowl, cream together butter and sugar until light and fluffy.  Beat in eggs one at a time, making sure they are nicely incorporated, then stir in the vanilla.  Beat in the flour mixture, alternating with milk, mixing until just incorporated.  

In a small mixing bowl, mix together the chocolate chips and flour just until the chips are completely dusted with flour.  This keeps them from settling to the bottom of the baking dish when in the oven.  Fold the chips into the batter making sure they get completely mixed through.

Bake in the preheated oven for 45-55 minutes, depending on the oven.  Once toothpick comes out clean, pull out and sit on a baking sheet to cool.  

For the frosting:
1/2 C softened butter
1 cup creamy peanut butter (I use honey roasted peanut butter)
3 tsps milk
2 cups powdered sugar
chopped peanuts (peanut topping for ice cream is perfect for this)
Put peanut butter and butter in a bowl and cream together.  Gradually mix in powdered sugar.  Add a little milk if the mixture gets to be too thick.  Beat for 3 minutes until it is nice and smooth.  Frost your cooled cake and top with chopped peanuts to taste.  

 Can't wait to dig in!

Let me know if you make it and what you think!

Have a nice evening.


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