|Our grandson was born last night. Our sixth grandchild, Baby Ray. The sun is bursting from behind the clouds and I am thinking of you Baby Ray! Since we are miles away from our family and were not able to be at his birth, I baked him a BIRTH CAKE.|
Happy Birthday, Baby Ray. We are so excited to meet you and hold you and kiss you, sweet baby boy. This week, our group Sundays With Joy is baking up a Peanut Butter Cake. I have never baked a Peanut Butter Cake and I have been missing out!
Peanut Butter is such a wonderful ingredient to bake with, it is dense and flavorful. I decided to make a Chocolate Butter Cream Frosting to go with the Peanut Butter Cake, kind of like a peanut butter cup, but even better!
What a great choice, the peanut butter, and the chocolate combination are just delicious. Not an overwhelming flavor, very subtle. A perfect birthday cake to celebrate the birth of Baby Ray!
Ingredients for Peanut Butter Birthday Cake:
Make the Peanut Butter Birthday Cake:
The Best Chocolate Buttercream Frosting.
The Best Chocolate Buttercream Frosting
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
NOTES: Makes two 8 or 9″ cakes (or 24 cupcakes). Makes enough frosting for one 8 or 9″ 2-layer cake or 24 cupcakes. Cake will last, wrapped in the refrigerator, for up to 4 days. Frosting will last, in an airtight container, in the refrigerator for up to 7 days. I used all-natural, creamy salted peanut butter and added a teaspoon of vanilla to the cake.
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