Recipe: Peanut Butter Chocolate Cake with Peanut Butter Frosting (Great American Home Baking Card, 1990's)

Hello! First, I don't think this recipe is the one you're looking for - it's from Great American Home Baking, not McCall's Great American Baking but I'm posting it just in case it's similar (or maybe you did mean Home Baking?) - We'll keep looking for the McCall's recipe. - Betsy

PEANUT BUTTER CHOCOLATE CAKE

"Sweet and moist, this is the perfect cake for peanut butter and chocolate lovers"



FOR THE CAKE:
2 cups all-purpose flour
1/4 cup sifted unsweetened cocoa powder
2 tablespoons baking powder
1/8 teaspoon salt
2 cups firmly packed brown sugar
1 cup peanut butter, softened
2/3 cup butter, softened
6 large eggs
2 teaspoons vanilla extract
3/4 cup milk
FOR THE ICING AND GARNISH:
1 1/2 cups peanut butter, softened
3/4 cup honey, at room temperature
2/3 cup confectioner's sugar
6 tablespoons 3/4 stick butter, softened
1 cup chopped peanuts (4 ounces)

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease two 9-inch round cake pans. Dust with flour; tap out excess.

Sift together flour, cocoa powder, baking powder, and salt.

Beat together brown sugar, peanut butter, and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

At low speed, alternately beat flour mixture and milk into batter. Pour batter into prepared pans; smooth tops.

Bake cakes until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Transfer pans to wire racks to cool for 10 minutes.

Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto racks to cool completely.

TO PREPARE THE ICING:
Beat together peanut butter, honey, confectioners' sugar, and butter at medium speed until blended and smooth. Reserve about 1 cup icing.

TO FROST AND DECORATE:
Place 1 cake layer on a serving plate. Spread top with one-quarter of remaining icing. Top with second cake layer. Spread remaining icing on top and sides of cake.

Using pastry bag fitted with a star tip pipe reserved icing into rosettes on top of cake and around bottom of cake.

Makes 1 (9-inch, 2-layer) cake, 12 servings
Source: Vintage recipe card: Great American Home Baking, Packet #22, Card #33, International Masters Publishers, 1994