Aunt Joan's Chocolate Peanut Butter Cake

by Dawn B.
(Charlotte, Mi USA)

Aunt Joan’s Chocolate Peanut Butter Cake:


1 Box Supermoist Devils Food Cake Mix.
2 lbs powdered sugar
1 cup cocoa
1 stick butter room temperature
8oz sour cream room temperature
8oz cream cheese room temperature
½ cup peanut butter
evaporated milk to thin if needed.

Cake:

Mix cake mix according to package directions.
Bake as directed for a Bundt cake. Cool completely.

Frosting:

Cream together the butter, sour cream, cream cheese and peanut butter with electric mixer. Set aside.

In another bowl sift together ½ of the powdered sugar and 1 cup cocoa.

Slowly combine the mixture into the creamed mixture.

Begin to ad the remaining powdered sugar a little at a time until you reach a spreadable consistency for icing a cake. If you get it too thick you can use evaporated milk to thin as desired.

Frost the cake all around very thickly, then fill the hole of the bundt cake with the remaining frosting. This is the pleasure of aunt Joan’s cake!

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