Wednesday, April 18, 2012

An excellent cake for birthdays!

 I made this for my sister-in-law's birthday when she came to visit us a couple weeks ago.
(My family has it for birthdays often, so I figured Laura should get to try it too.)

It is chocolate cake with coffee in it, 
and peanut butter cream cheese frosting, 
so obviously it is one of the better cakes around.

It makes a 9x13 cake so we were still working on eating it nearly a week later... 
it was still nice and moist up until about the 5-day point. (Having to worry about how long a cake will stay good is a novel experience for me, really.)


2 cups flour
2 cups sugar
⅔ cup baking cocoa
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 eggs
1 cup milk
⅔ cup vegetable oil
1 tsp. vanilla extract
1 cup brewed coffee, room temperature

In large bowl, combine dry ingredients. 
Add eggs, milk, oil and vanilla; beat for two minutes. 
Stir in coffee (batter will be thin). 
Pour into a greased 9x13 pan. 
Bake at 350 for 35-40 minutes or until a wooden pick inserted near the center comes out clean.  
Cake might have a slightly sunken spot in the center. 
Cool completely on a wire rack.

3 oz. cream cheese, softened
¼ cup creamy peanut butter
2 cups confectioner’s sugar
2 Tbsp. milk
½ tsp. vanilla extract

Beat the cream cheese and peanut butter until smooth. 
Beat in sugar, milk and vanilla. 
Spread over cake

What a nice, professional recipe, you might say.

Actual measurements? We don't see those often round these parts....

That is because my mother kindly emailed me the recipe when I was in dire need of it.

Thanks mom!

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