Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
INGREDIENTS
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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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Peanut Butter Frosting
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Makes about 5 cups
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10 ounces cream cheese, at room temperature
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1 stick (4 ounces) unsalted butter, at room temperature
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5 cups confectioners’ sugar, sifted
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2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
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Chocolate-Peanut Butter Glaze
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Makes about 1 1/2 cups
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8 ounces semisweet chocolate, coarsely chopped
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3 tablespoons smooth peanut butter
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2 tablespoons light corn syrup
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1/2 cup half-and-half
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