Fudge-Glazed Creamy Peanut Butter Cake

I got this recipe from the King Arthur Flour website and, sorry to say, didn't tweak it at all to make it less fat. So for Kimmy's birthday, we ate the FULL FAT version of this cake, and it was GOOOOOOODDDDD - Mmmmmmm. :)

If you like Peanut Butter and Chocolate as a combo, this is a really tasty cake, and the frosting is not very sweet, which balances out the sweet peanut butter filling. On another note, the chocolate cake itself is probably one of the best homemade chocolate cake recipes I've had, so I'll be working on tweaking that a bit for my own personal use. :)

Cake:

1 cup sugar

1 cup King Arthur Unbleached All-Purpose Flour

1 Tbsp cornstarch

1/3 cup Hershey's Special Dark Cocoa

1 tsp. baking powder

1 tsp. expresso powder (I used 2 tsp. instant coffee)

1/4 tsp. baking soda

1/2 tsp. salt

2 large eggs

1/3 cup vegetable oil

1 tsp vanilla extract

1/2 cup + 2 Tbsp. water

Filling:

3/4 cup peanut butter, creamy or chunky (I used creamy)

2 cups sifted confectioners sugar

1 tsp vanilla

1/3 cup milk or cream (I used 1/2 n' 1/2)

Icing:

1 cup (6oz) chopped semi-sweet or bittersweet chocolate (I used semi)

6 Tbsp. heavy or whipping cream

1/2 cup chopped salted peanutes, for garnish (optional)

Preheat oven to 350. Lightly butter and a DEEP (at least 2 inch), 8" round cake pan, line the bottom with parchment, then butter and flour the bottom and sides.

CAKE: Whisk together the dry ingredients. Add the eggs, oil and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pan.

Bake for 35-38 minutes (I had to bake mine longer than 40), or until a toothpick comes out clean. Cool on rack 15 minutes, remove from pan and cool completely on rack.

FILLING: Beat together the peanut butter, sugar and vanilla until crumbly, then add the milk or cream, beating until smooth. Add additional milk or cream, if necessary, to make a spreadable filling. (I had to add a few Tbsp. more cream, not sure if this was because I used natural peanut butter or what).

ICING: Combine the chocolate and cream in a microwave safe bowl, heat until the cream is hot and the chocolate is soft (or you can do this stovetop). Stir to melt the chocolate completely, reheating very briefly if necessary. Allow the icing to sit for about 30-45 minutes, stirring occassionally, or until it's thick enough to be spreadable.

ASSEMBLE THE CAKE: Slice the cake in half horizontally, to make 2 layers. Place on layer, cut side up on a serving plate. Spread with the filling. Top with second, cut side down. Spread the top and sides of the cake with the icing. Garnish with chopped peanuts, if desired.

This is a rich cake, you won't need huge servings! :)

Now start your treadmill, cause this ones not so light! Enjoy ~