Chocolate Covered Peanut Cake
These are my favorite flavors all mixed into the perfect cake, well, my perfect cake anyway!
Ingredients
Instructions
Preheat the oven to 325˚F and coat a 9x13 cake pan with pan spray and line the bottom with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add in the sugars and beat until well combined. Beat in the eggs one at a time until well combined. Mix in the melted chocolate and vanilla and blend to combine. Place the baking soda, salt, and one cup flour into the bowl and with the mixer on low-speed drizzle in half the water. Stop the mixer, add in the remaining flour, and again with the mixer on low-speed drizzle in the remaining water. Blend the mixture until well combined and no traces of flour remain, being careful not to over mix so the cake doesn’t become tough. Pour into the prepared pan and bake for 50-60 minutes, until a cake tester inserted in the middle comes out clean and the cake has begun pulling away from the sides of the pan.
Cool the cake in the pan for about 15 minutes, then remove it to a cooling rack and allow it to cool completely, about 2 hours or overnight.
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