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


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

Chocolate Peanut Butter Cake Adam Puchta Winery

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