Chocolate peanut butter cake

I found this recipe on Smitten Kitchen via Reddit some time ago. I’m a big fan of any combination of peanut butter and chocolate, so this recipe goes over quite well in my books.

The recipe originally called for a chocolate glaze on top of the icing, but that takes so much time and it’s just way more sugar than I’m willing to indulge in. Shaved dark chocolate on top does fairly well in stead.

Cake

• 2 cups flour (cake or all-purpose will do fine)
• 2½ cups sugar
• ¾ cup cocoa powder, unsweetened
• 2 tsp baking soda
• 1 tsp salt
• 1 cup vegetable oil
• 1 cup “sour cream” (Tofutti’s probably the best option)
• 1½ cups water
• 2 tbsp vinegar
• 1 tsp vanilla extract
• 2 “eggs” (dry egg replacer works well)

1. Preheat the oven to 350°F
2. Mix the dry items together
3. Add in the wet items in the above order (although I doubt that really matters)
4. Pour into whatever forms you’d like (e.g. cupcake) and bake for until toothpicked (~35 minutes or so)
5. Chill in the fridge for an hour or so before icing

Icing

• 5 oz. “cream cheese” (again, Tofutti does the best job I’ve found)
• 2 oz. margarine
• ⅓ cup peanut butter
• 2 cups icing sugar

1. Mix the wets together until creamy.
2. Slowly add in the icing sugar, being careful to avoid lumps if at all possible.