It has been a while. Let’s call it a hiatus to make it simple. I don’t promise anything here, but let’s also hope that I can delight you with a new post on a weekly basis.
In any case, I decided if anything should break a long silence, it should be cake.
Thin (purposefully so), rich, and utterly delicious to PB fans, this cake took me a mere 3 hours to put together for a very tall and funny friend. Happy Birthday, Lang. I gotta say though, you’re lucky to have Susan It was a great evening with both of you!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup butter, softened
3/4 cup sugar
2 tablespoons sour cream
3/4 cup milk
Preheat oven to 350°F.
Butter two nine inch cake pans.
In a small mixing bowl, combine flour, baking powder and salt. Set aside.
In a medium bowl, whisk together peanut butter, butter, sugar and sour cream until fluffy.
Add 1/3 of the flour mixture and stir into the wet mix.
Add 1/3 of the milk and continue mixing alternatively until all the flour and milk is mixed into the wet mix.
Pour batter equally into two pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool completely on rack.
1 cup heavy whipping cream
1 cup milk
1 3.5 oz pack instant chocolate pudding mix
2-3 tablespoons cocoa powder
With an electric mixture, whip all ingredients in a bowl until smooth and fluffy. Cool in fridge for at least 15 minutes.
Flip a cake out onto serving dish and spread half of the icing on the top. You can also add a layer of chocolate syrup (like I did) for an extra chocolaty kick. Place second cake on top and spread the remaining icing over it.
Decorate with peanut butter chips at the edge, and chocolate shavings on top.
Plus candles. Lotsa, lotsa candles.
Store in fridge until a couple of minutes before serving.