Today I got 100% on a big math test so decided to celebrate with chocolate cake! I thought it was delicious! I got this recipe from the website Easy Weeknight Recipes but I used less sugar. (For the cupcakes I made them in a cupcake tin and baked them for 10 to 18 minutes.)
Ingredients
- 1 cup sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup boiling water
Ingredients for the Peanut Butter Frosting
- 1 cup peanut butter
- 1/2 cup butter, softened
- 1/2 cup confectioner’s sugar
- 3 tablespoons milk, or as needed (I used just one)
Cake Preparation
- Preheat the oven to 350°F.
- Lightly spray two 9-inch round cake pans with cooking spray and dust with flour.
- Line the bottom of the cake pans with a cutout of parchment paper for easy removal.
- In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Mix until combined.
- Add two eggs, milk, oil and vanilla to the bowl. Stir until just combined.
- Pour in boiling water and mix until smooth. (The batter will seem a little runny).
- Pour batter evenly into the two prepared cake pans.
- Place filled pans in the preheated oven for 30 minutes, or until the center is set.
- Remove from oven and let cool completely before frosting.
Frosting Preparation
- Beat peanut butter and butter in a medium bowl until creamy and combined.
- Gradually blend in sugar; when the mixture thickens, begin incorporating milk, 1 tablespoon at a time, until frosting is thick and spreadable.
- Beat on high speed until light and fluffy, about 3 minutes.
Spread about 1/3 of frosting on one cake layer; top with the other cake layer and spread frosting on top and sides of cake.
