Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes

Name: Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes
Ingredients: Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more); 2 cups all-purpose flour; 2 1/2 cups sugar; 3/4 cup unsweetened cocoa powder, preferably Dutch process; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend; 1 cup sour cream; 1 1/2 cups water; 2 tablespoons distilled white vinegar; 1 teaspoon vanilla extract; 2 eggs; 1/2 cup coarsely chopped peanut brittle (I skipped this)

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes was pinched from <a href="http://smittenkitchen.com/blog/2008/08/chocolate-peanut-butter-cake/" target="_blank">smittenkitchen.com.</a>

INGREDIENTS

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Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

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2 cups all-purpose flour

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2 1/2 cups sugar

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3/4 cup unsweetened cocoa powder, preferably Dutch process

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2 teaspoons baking soda

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1 teaspoon salt

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1 cup neutral vegetable oil, such as canola, soybean or vegetable blend

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1 cup sour cream

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1 1/2 cups water

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2 tablespoons distilled white vinegar

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1 teaspoon vanilla extract

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2 eggs

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1/2 cup coarsely chopped peanut brittle (I skipped this)

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