Served at the 2017 Chocolate Wine Trail
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup butter, cubed
½ cup creamy peanut butter
¼ cup baking cocoa
3 eggs
½ cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners’ sugar
½ cup creamy peanut butter
½ cup milk
½ teaspoon vanilla
½ cup chopped peanuts
Preheat oven to 350°. Grease a 13×9-in. baking pan.
In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
Prepare frosting while cake is baking. In a large bowl, beat confectioners’ sugar, peanut butter, milk and vanilla until smooth.
Remove cake from oven; place on a wire rack. Immediately spread with frosting; sprinkle with peanuts. Cool completely.
Serve with Adam Puchta Riefenstahler
