2 oz. semi sweet chocolate squares (coarsely chopped)
1/2 c. boiling water
2 c. sugar
1 c. unsalted butter (softened)
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1 c. buttermilk
8 oz. cream cheese (softened)
4 TBLS butter (softened)
1/2 c. peanut butter
1 t. vanilla
3 - 3 1/2 c. powdered sugar
Double the frosting recipe if you plan to pipe decorations on the cake
7 peanut butter cups
For the cake
Pre heat oven to 350 degrees. Spray two 9 inch round cake pans with cooking spray.
In a medium bowl, place cocoa and chocolate and pour in boiling water and whisk until chocolate is melted and smooth. Set aside.
In a large mixing bowl, place butter and mix until creamy. Add the sugar and eggs and mix after each addition. Mix in vanilla.
In a separate medium bowl, place flour, baking soda, and salt. Mix until incorporated.
To the bowl with the butter/sugar mixture, add the flour mixture, chocolate mixture, and butter milk incrementally, in two-three separate additions apiece and mix after each addition just until incorporated.
When it is all mixed pour batter evenly into the two cake pans and place pans in the oven on the middle rack. Bake for 25-30 minutes, or until a toothpick inserted, comes out clean and the top springs back when touched.
Allow to cool on a cooling rack for at least thirty minutes. Use a knife around the edges of the cake to loosen before inverting the pans to pop out the cake.
In a medium mixing bowl, cream the cream cheese, butter, peanut butter and vanilla together until well mixed and smooth. Sift the powdered sugar into the bowl and mix in three additions until the frosting reaches the desired consistency. This frosting recipe is enough to frost one two layered cake.
For decorations (optional)
Decorate the cake as desired. If Piping is desired, then double the frosting recipe. Use sprinkles on the side of the cake if desired. Coarsely chop 4 peanut butter cups and place them in center of the cake. Cut 3 peanut butter cups in half and place decoratively on top of the cake.
Fatal Foodies is a group of mystery writers and food lovers. We'll be reviewing food-related cozy mysteries, posting recipes, commenting on writing-related subjects, and announcing book signings and other events. We might even host some contests and/or giveaways.
I'm a full-time freelance writer, editor and author living in Virginia. I have a terrific husband and two wonderful children who are, by the way, boy/girl twins. I love writing, reading, baking, cake decorating and, sometimes, needle crafts. I prefer almost instant gratification with my needlework, though. I have a cross-stitch picture I've been working on for years; but in the meantime, I've finished several pieces that can be done in an afternoon.
My cozy mystery MURDER TAKES THE CAKE is scheduled for release by Bell Bridge Books in October of 2008. My heroine in MURDER TAKES THE CAKE has her own site. Check it out at Daphne's Delectable Cakes. I also have a Squidoo lens for Freelance and Novel Writing; so, if you're a writer, surf on over to that page.
I'm a stay-at-home mom/writer/food fanatic in Fall Branch, TN. My two novels, Secrets, Lies, and Pies & Cheaters, Pies, and Lullabies, are published by Mountain Girl Press.
Marian Allen has had short stories appear on the labels of coffee cans and the wall of an Indian restaurant. Many of her stories involve food, although she is not, as her youngest daughter claims, obsessed. She is not. She is currently working on a novel with recipes in it, which she'll finish if she can stop cooking and eating long enough to write. Short stories and recipes are available for free on her website, http://marianallen.com/.