posted by Connie 03-26-101 7:54 PM
Chocolate Cake with Peanut Butter Frosting
Prep: 10 min.
Baking: 35 min.
Cooling: 1 hr.
Cake:
2 cups all-purpose flour
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 cup milk
2/3 cup cooking oil
1 tsp. vanilla
2 tsp. instant coffee crystals
1 cup cold water
.
Frosting:
1 3-oz. pkg. cream cheese, softened
1/4 cup creamy peanut butter
2 Tbsp. milk
1/2 tsp. vanilla
2-1/4 to 2-1/2 cups sifted powdered sugar
3 Tbsp. miniature semisweet chocolate pieces (optional)
For cake, grease a 13x9x2-inch baking pan; set aside. In a large bowl, stir together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, the 3/4 cup milk, the oil, and the 1 teaspoon vanilla. Beat with an electric mixer on low speed until combined, then on medium speed for 2 minutes.
Dissolve coffee crystals in the cold water; add to cocoa mixture. Beat on low speed until smooth (batter will be thin). Pour into prepared pan. Bake in a 350 degree F oven for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
For frosting, in a medium bowl, beat together cream cheese and peanut butter (mixture will become thick). Gradually beat in the 2 tablespoons milk and the ½ teaspoon vanilla. Beat in enough of the powdered sugar to make of spreading consistency. Spread on cake. Sprinkle with chocolate pieces, if desired. Makes 15 servings.
Per serving: 380 cal., 15 g total fat (4 g sat. fat), 36 mg chol., 228 mg sodium, 56 g carbo., 1 g fiber, and 5 g pro. Dietary exchanges: 4 other carbohydrate, 3 fat.