This cake was totally amazing. It's like a really rich Reese's peanut butter cup in cake form, only about a thousand times better. I could not stop eating it! Make sure to chill it well before frosting and you'll get a neater frosting job than I did. :) The cake is super moist, and the frosting is so rich and delicious...you must try the recipe!
Chocolate-Peanut Butter Triple Layer Cake (from Sky High: Triple Layer Cakes)
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
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Line three 8-inch round cake pans with buttered parchment circles in the bottoms of the pans. Butter and flour the pans. (Make sure to get them really buttered and floured--these cakes are really sticky!)
2. Sift together the dry ingredients (flour sugar, cocoa powder, baking soda, and salt). Whisk to combine; then add the oil and sour cream and whisk together. Gradually whisk in the water, followed by the vinegar and vanilla. Whisk in the eggs and beat well to blend, scraping down the sides of the bowls as needed.
3. Divide among the three pans and bake for about 30-35 minutes. Cool, then very carefully remove from the pans. Wrap in plastic wrap and freeze about 30 minutes before frosting.
10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter (not a "natural" variety)
1. Beat together the cream cheese and butter until fluffy. Add the confectioners' sugar slowly...you might not use all of it. Add the peanut butter and beat thoroughly for 3-4 minutes until light and fluffy.
2. Remove the cakes from the freezer and place one layer on the serving tray. Spread 2/3 cup frosting on the bottom layer; top with a second layer, another 2/3 cup of frosting, and the top layer of cake. Spread a thin layer of frosting on the entire cake. Chill for about 20-30 minutes. Frost the cake evenly with