Peanut Butter Chocolate Chip Cake

I certainly didn't want you to think there were no sweets coming out of my kitchen!  I may be able to cut out meat, but I've yet to be able to kick the sugar habit.  I do try to limit my consumption to one sweet thing a day, but I realize even that is too much.  Darn it for tasting so deliciously sweet to my tongue!

I had a craving for cake, so I consulted my counterpart for his suggestion.  Being the unselfish person he is, he told me to pick something for me.  Awe, how sweet.  Yes, but I wanted to make sure I wasn't the only one eating an entire cake.  So I found this compromise.  We both like peanut butter and I was able to change up the icing to be more peanut butter-like, instead of the chocolate ganache.  

Although the cake wasn't as light and fluffy as I traditionally like, this was a good cake.  The peanut butter was present, probably in large part to the icing, and the chocolate chips didn't seem to get in the way of the consistency or taste.  The only change I would make would be to add a little more liquid and cook it slightly less than the recipe indicated (both of these changes have been accounted for in my recipe below).

{Print this!} Peanut Butter Chocolate Chip Cake with Peanut Butter Frosting inspired by:  Culinary Concoctions by Peabody

For the cake:

4 T unsalted butter

1 cup all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup tightly packed brown sugar

3 ounces creamy peanut butter (or any flavor nut you choose)

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 tsp pure vanilla extract

1/2 cup dark chocolate chips

Directions:

Preheat oven to 325F.

Grease 2 8-or 9-inch round pans. Line the bottoms with parchment if you wish. Set aside.

Combine flour, baking powder, baking soda, and salt.

Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

Add half of the flour mixture and mix until incorporated, about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture.  Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

Divide the cake batter into the prepared pan, spreading it evenly. Bake for about 22 minutes.  Remove from oven and cool for 5 minutes or so before removing from pans.  Let cool completely before frosting.

For the frosting:

4 oz reduced fat cream cheese, softened to room temperature

1 cup (or more) powdered sugar

2-3 T. peanut butter

1-2 T. almond milk (or dairy milk)

2 T. cocoa powder

Directions:

Blend cream cheese and peanut butter with electric mixer until combined.  Gradually beat in powdered sugar and cocoa.  You may need to add a couple tablespoons of milk to make the frosting creamy.  Taste for desired sweetness and add more powdered sugar if needed.  

**Linking up to Jam Hands and Buns In My Oven.