I've got to put in a disclaimer here: I'm not big on peanut butter. I like it fine, I just don't crave it or use it to fill my snacking urges.
HOWEVER, this cake changes that. It's the dark chocolate that does it I'm sure--it's always the chocolate's fault isn't it?--because this cake has just enough of a hint of peanut butter to give it a little something unique and unexpected. You know, some variety. But not too much so that it's overwhelming. It's made with a box mix as a base which makes it easy, though I'm not so sure that you're going to get away with it being low-calorie too.
It was immediately pronounced a winner by all and the frosting is just one big truffle with a hint of peanut butter. Nothing says "Be mine" like a truffle cake--oh it's good.
1 box devil’s food cake mix
1 cup buttermilk
1/3 cup vegetable oil
2 cups peanut butter and milk chocolate swirled chips
1 ½ cups semi sweet chocolate chips
1 cup heavy cream
4 tablespoons butter
½ cup peanut butter
1 cup powdered sugar
Grease two round cake pans. Then in a bowl combine the cake mix, eggs, buttermilk and vegetable oil, mixing on high for two minutes. Stir in peanut butter/milk chocolate chips. Bake at 350 degrees for 30 minutes and cool on a wire rack.
In a small saucepan melt the butter, chocolate chips, cream and sugar. Stir constantly until smooth and melted. Stir in peanut butter and bring to a gentle boil. Cool. If needed, place in freezer, stirring every ten or fifteen minutes until it reaches spreadable consistency then frost cake in between the layers and over the outside, garnishing with extra peanut butter/milk chocolate chips.
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Technorati tags: cakes, baking, desserts, chocolate, peanut butter