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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 134.3
  • Total Fat: 3.0 g
  • Cholesterol: 15.6 mg
  • Sodium: 228.2 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Chocolate Cake with Peanut Butter and Chocolate Icing calories by ingredient
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Chocolate Cake with Peanut Butter and Chocolate Icing

Submitted by: LRUSSELLFAMILY
Chocolate Cake with Peanut Butter and Chocolate Icing

Introduction

We love the rich, sweet and salty flavor of the icing on this decadent chocolate cake! Top with fresh fruit and serve warm with vanilla ice cream. We love the rich, sweet and salty flavor of the icing on this decadent chocolate cake! Top with fresh fruit and serve warm with vanilla ice cream.
Number of Servings: 24

Ingredients

    1-2/3 cups sugar
    1-1/4 cups whole wheat flour , can use white
    1/2 cup oat bran or more flour
    3/4 cups cocoa powder
    1-1/2 tsp. baking powder
    1-1/2 tsp. baking soda
    1 tsp. salt
    2 eggs, beaten
    1-1/2 cups buttermilk
    2 T. oil
    2 tsp. vanilla
    1-1/8 cup boiling water
    ICING:
    2 T. peanut butter
    1/2 tsp. vanilla
    sprinkle of salt
    1 cup powdered sugar, sifted
    2 T. cocoa powder, sifted
    2 T. milk

Directions

Preheat oven to 350. Spray a 9"x13" baking pan with non-stick spray.

In a large bowl, combine all the dry ingredients. In another bowl, whisk together eggs, buttermilk, vanilla and oil. Pour wet ingredients into dry and mix until well combined.

Add boiling water and mix again until well combined. Pour into prepared pan and bake for about 30 minutes or until done.

For icing. In a small bowl, beat together the peanut butter and vanilla. Combine powdered sugar, cocoa and salt.

On low speed, beat into the creamed mixture, adding milk as need to make a soft creamy icing. Spread on cake.

Makes 24 servings.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I made this today to have after Mothers Day dinner today we cooked for our mothers. Since both are diabetic, I used Spenda instead of sugar. Everyone really liked it and my father even took some home! The icing really goes good with this cake. - 5/10/09

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  • Very ..Very tastey - 3/27/14

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  • Unbelievable! I split the batter into two 8" circle pans. I also used wheat flour and then self-raising flour instead of the oat bran. Came out incredible moist, light, and fluffy. A little bit of the frosting goes a long way, so I like the amount that this recipe makes (even divided in layers)! - 3/8/14

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  • Thank you for this recipe. Out standing, will make again. The cake was very moist, the frosting was simply outstanding. Followed your recipe, only I tripled the frosting, and made enough for a two layer cake. My husband is very hard to please and very picky, but he loved this cake. yummy. - 5/6/13

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  • Review is for the cake only - I did my own frosting. Turned out only okay. Cake was not super chocolatey, was kind of rubbery and REALLY dense. Followed directions except for subbing some AP flour for part of WW; don't know why that would affect it. Thanks, but I will try other recipes instead. - 7/3/12

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  • I don't know if I didn't make it exactly right, but it was just ok to me. There was barely enough icing to cover the cake and the texture was a little odd- like moist, but dry at the same time. It could just be me, I'm really picky when it comes to cake! - 7/4/10

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  • This is definitely flagged as a family favorite in my house! - 9/4/09

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  • Delicious! I especially loved the frosting! My family was skeptical about a "healthy" chocolate cake, but they loved it too. - 2/21/09

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  • i would make it again...my family loved it! - 1/29/09

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  • Sounds delious, but how is this low fat? - 1/21/09

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  • Seems excellent! - 1/17/09

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  • This is reallyyyy good cake and I love the icing!! Deftinately a favorite! - 1/13/09

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