Sour Cream Chocolate Cake with Peanut Butter Frosting and Chocolate Peanut Butter Glaze

My sister loves to make cakes, and she knows her stuff. When it comes to getting a new cake recipe, I always turn to her. This is one that she is letting me share. I will be making this one this week. I can't wait.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Apple brownies

I was craving something with apples so I looked up a brownie recipe and found this one that is amazing. It takes no time at all, and is seriously so good.

1/2 cup butter, soft
1 cup sugar
1 egg
2 apples, peeled, and chopped
1/2 cup pecans ( I didn't add these)
1 cup flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon

Cream butter and sugar until smooth, beat in egg. Then, add apples and pecans. Sift dry ingredients in separate bowl and work into first mixture. Pour into 8x8 buttered baking dish and cook for 40 min at 350.

Now these would be really good alone, but I always like to add a little more fat to my dessert so I added a large scoop of cool whip and then drizzled caramel over the top. This is what made them AMAZING. Enjoy!

Cheesy Grits

Some of you may or may not know that Zach has Southern roots. His Mema and Papa are from Alabama, and his mother was raised in and out of Alabama as well. Zach's mom came to visit a couple weeks ago and I begged her to make grits for Zach since Idaho girls grow up on cream of wheat instead. I don't make grits. She shared a WONDERFUL grits recipe that I can not only make, but eat the entire pan myself. I promise you will love this recipe.

6 cups water
1 1/3 cups grits
3 eggs
3/4 cup butter
16 oz. velveeta cheese
2 tsp. seasoning salt
2 tsp. hot pepper sauce

Cook grits in water in sauce pan according to directions on grits box. Add eggs, butter, cheese, season salt and hot sauce. Stir until cheese is melted. Pour into 9x13 baking dish and bake at 350 for 45 min. Cut into squares and serve.

Noodles Romanoff

I like to make this as a side dish when I feel a little fancy, even though it is not really fancy. The name makes me think it is.....

1 (8 ounce) pkg dried wide egg noodles
1 (16 oz) carton sour cream
1/4 cup melted butter
1/4 tsp salt
1/4 tsp. pepper
1 small clove garlic, minced
1/4 cup parmesan cheese
2 tbl. chopped fresh chives

Cook noodles according to package directions, drain. Stir in sour cream and next 4 ingredients into noodles. Sprinkle with cheese and chives. Toss and serve hot.

Red Beans and Rice

Living in the south we get to try lots of really good things that I never thought I would eat. Red Beans and Rice has become on of my all time favorite southern foods. I found this recipe in the southern living cookbook, so it is pretty authentic, although not as good as Proffits Porch for those of you who know that wonderful restaurant.

1 lb dried red beans
1 ham hock, 1 lb. ( I just used ham from one that I have made before and added the meat into it)
3 quarts water
1 large onion, chopped
1/2 cup worcestershire sauce
1 1/4 tsp. garlic salt
1/2 tsp. black pepper
1/4 tsp. ground red pepper
1/8 tsp. ground cinnamon
3 bay leaves
6 cups hot cooked rice

Sort and wash beans. Combine beans, ham and water in large pot; bring all to boil. Cover, reduce heat and simmer for 2 hours, stirring occasionally.
Mash about 2/3 of beans against side of pot with back of spoon. Add onion and next 6 ingredients. Cover and bring to boil, reduce heat to medium-high and cook uncovered for 1 hour. Discard bay leaves and serve over rice.

Pizza Dough

The best pizza dough ever. Of course it is from the pioneer woman again. Who else..

1 tsp. dry yeast
4 cups flour
1 tsp. salt
1/2 cup extra virgin olive oil, plus more for drizzling

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Cowboy Calzone

I got this one out of my FAVORITE cookbook ever!! The pioneer woman. She is my hero. I have never made a meal of hers that I didn't like. This one is great for those nights that no one is home and you want something to take with you. I wrapped these up in tin foil once and took them to the boys soccer game, and they were perfect.

1/2 lb hot breakfast sausage
1 lb ground beef
1/2 onion, finely diced
1 can rotel (10 oz)
8 oz ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated monterey jack cheese
1 egg, beaten
salt and pepper
1 pizza crust recipe (look under my breads tab)

Combine sausage and beef and onion in skillet and brown over medium heat. Drain grease. Pour in rotel and stir until combined. Remove from heat.
In a bowl, combine ricotta, mozzarella and monterey jack cheese, egg and salt and pepper. Add the cooled meat mixture to the cheese mixture and stir to gently combine.

Divide the pizza dough into 8 equal size balls and roll out to 6 inch circles. Place one-eighth of the meat/cheese mixture in middle of circle. Fold half the circle over the other half and pinch with fork to seal the seam. Brush each calzone with olive oil and place on baking sheet.

Cook for 12-15 min on 450.