David turned 20 today, June 10, so a quick cake needed to move in his direction. This little cake took only 12 minutes to assemble; you mix right in the pan. I used one of those aluminum pans you get at the grocery, the kind with the plastic lid to survive the ride. The Wacky Chocolate Cake is on page 63 in Michelle Urvater's amazing book, but as she notes this recipe appears under various aliases elsewhere. The frosting was pretty much a recipe rewrite, since there was such a press for time and since no cream in the house and only crunchy peanut butter. Butter and skimmed milk substituted for cream, then extra peanut butter and confectioner's sugar to firm up the texture, and voila! A lovely little chocolate cake is frosted and tasting like Reese's Peanutbutter Cups!
Here is the recipe for my version of Crunchy Peanut Butter Chocolate Frosting. Bring 3/4 cup Adam's 100% Natural CRUNCHY Peanut Butter, 1/2 stick unsalted butter, and 1/2 cup of milk to room temperature. Sift 2 1/2 cups confectioner's sugar with 1/2 cup Hersey's Special Dark (100% cacoa) Cocoa. In a separate bowl, using an electric mixer of any kind, blend the peanut butter, butter, and milk with at least 2 tsp good Mexican vanilla. Add the sugar and cocoa, and beat vigorously. Play with the texture if it is less than perfect. Add a little milk if it's too stiff or a little sugar and peanut butter if it's too thin.
While this is no buttercream frosting in the same way that Dan Quayle is no John F. Kennedy, it is so delicious that I would eat it on almost anything.
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