You can't believe the things Beaulah and I have been
whipping up in the kitchen of
Purple Chocolat Home!
There is flour flying everywhere! Really,
her broomstick does make a mess!
October is not only Halloween month,
but it is birthday month, and Beaulah and
I whipped up one of our family's favorite
tall cakes for one of those birthdays.
Beaulah likes chocolate just as much as I do,
and add some peanut butter cream cheese frosting
in between each layer, and this one is swoon worthy.
Then it is topped off with peanut butter cups!
There is nothing as beautiful as a tall, three layer cake,
and I was even able to get a photo before it was eaten
by all the little goblins!
Knock Your Socks Off Peanut Butter Chocolate Cake
3 layers chocolate cake - I made 2 Betty Crocker Triple
Chocolate Cakes filling each pan with 2 1/2 C. batter.
Peanut Butter Cream Cheese Frosting
8 oz. softened cream cheese
1/2 C. peanut butter
1/4 C. whipping cream
1 tsp. vanilla
4 C. powdered sugar
In a large bowl, beat together the cream cheese,
peanut butter, whipping cream and vanilla. Add the
powdered sugar and whip until fluffy.
3/4 C. melted semi-sweet chocolate chips
1/2 C. melted butter
3-4 T. milk
3 C. powdered sugar
Mini peanut butter cups
In a small bowl, melt the chocolate chips and butter together
in the microwave on high for 1 minute. Stir. Melt again for
30 seconds if needed, and continue in small intervals until
all of the chocolate is melted. Pour into a large bowl and
mix in the powdered sugar and milk, until the mix is
smooth and creamy. Frost quickly as this fudge frosting
sets up rapidly.
Assemble the cake with 1/3 of the peanut butter frosting
between the layers. Then frost the sides with the fudge
frosting. Spoon the remaining third of the peanut butter
frosting on top, bringing to the edge of the cake. Top with
cup up peanut butter cups.
We hope you are having lots of fun in the kitchen and
home this month too!