I don’t really need an excuse to bake but… it was an important person’s birthday the other week and I needed to pull out all the stops.
I was looking for a cake that would stand out among the rest. Something with a complimentary cake to filling ratio. Something… chocolate and peanut butter! ‘Cuz seriously – you can’t go wrong with that combination, right?
The recipe for this cake was found via pinterest on Pass the Sushi’s blog. It’s a Rachel Ray cake combo and was first printed in her magazine.
It came together so nicely. This recipe is a keeper either in whole or deconstructed into parts to use in future creations!
I LOVE the sour cream based cake. It was not too sweet but perfectly dense for this three-layer contraption!
The peanut butter filling was TO. DIE. FOR. I could eat it off a spoon (Or did I?). The cream cheese in this filling adds a nice little tang to the icing.
And the chocolate frosting. Again, with a little cream cheese, it cuts through the usual sickly sweetness of many frostings.
Soo… soo… good. Is it too early for cake, today?!
That looks amazing. Nice smooth job on the frosting. I always struggle with that. Now I wish my birthday was sooner. 🙂
Thanks Maris!! I think we tend to be overly critical about our own “frosting” endeavours. I teach cake decorating and I tell my students two things: 1) it always looks WAAAAAY better than we think it does – most people will be super impressed with your mad frosting skills… and 2) when you start to get frustrated – step away from the cake! We can be our own worst enemy and sometimes trying to patch up little spots can make it worse. If you stop and just take a break, you’ll often times come back and think, “huh… not too shabby!!”