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The Betty Crocker Project : Peanut Butter Cake with Chocolate Buttercream Frosting

So I admit I have taken an unforgivable amount of time to post this recipe. I’ve been away from technology for a few days. I highly recommend it.
I also kept debating posting something very personal here about turning 35. How this is the first birthday that really made me think about where I was and what I want to do with my life in a way that only leading ladies in romantic comedies do when they turn 30. Just something about how I may not be where I want in my career or living in Europe or skateboarding* anymore but I have the personal success of marrying my best friend and that’s actually what really matters. . . seems trite. 
Instead I’ll tell you about my Unplugged Holiday. For my birthday, my thoughtful and clever husband took me to Assateague Island off the coast of Maryland to see the wild horses and wildlife and unplug for a few days. It was the perfect gift! We went canoeing around the island to see the horses up close which was – well just breathtaking and pretty much the definition of fun. Really the best part was just walking around looking at the snowy egrets and holding hands. We also stopped in this little town called Berlin and stumbled across a classic car show that was pumping Springsteen. i don’t even like cars all that much but this was awesome. It was such an American All-Star Weekend featuring Wild Horses and Muscles Cars.I’ll post the photos soon in our Adventure section. What I can post now is the recipe for this delicious cake.
I have to admit it has been a long time since I have baked a cake. I’ve been kinda caught up in the handy cupcake trend. Cupcakes in my opinion are kinda superior to the proper cake. You can personalize each little cake. You can make them smaller and make more. Everyone gets their own and no dishes! Really what can’t a cupcake do? I mean besides math.
I’m hoping my next cake turns out a little bit more polished but just as tasty as this guy. . . if you are following along in your own Betty Crocker Cookbook. You will find the recipe for what we are adapting under Starlight Yellow Cake. Betty always comes up with the best names.

Peanut Butter Cake
  • 2 1/4 Cups Whole Wheat Flour
  • 1 1/2 Cups Sugar
  • 1/2 Cup Peanut Butter (I used the creamy not so natural type because I was concerned about having too much oil. I would recommend doing that BUT I don’t think it makes that much of a difference)
  • 1 1/4 Cups Soy Milk
  • 3 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Salt 
  • 3 Teaspoons EnerG Egg Replacer (just add the Egg Replacer – don’t mix with the water like it says on the box)
  • Baking No-Stick Spray
Chocolate Buttercream Frosting
(Going to honest – if you like a lot of frosting – double this recipe)
  • 3 1/2 Cups Powder Sugar (be sure and use a sifter to break up the clumps – you’ll be happy you did)
  • 1/3 Cup Margarine (soft not melted)
  • 2 Teaspoons Vanilla
  • 3 oz Unsweetened Vegan Baking Chocolate (melted and cooled)
  • 3 Tablespoons Almond Milk
Heat oven to 350.
In a large bowl, mix all Cake Ingredients with an electric mixer. You’re going to want to do this for about 5 minutes. Make sure you get all the ingredients off the side of the bowl and that is it thoroughly mixed.
Spray 9-inch round cake pan with Baking Spray. Pour half of the Cake Mix into the pan and bake for about 15-20 minutes. Check to see if it is done by poking the center with a bamboo skewer and seeing if it comes out clean. Once it is evenly baked. Gently place the Cake on a cooling rack. Wipe down the cake pan with a paper towel and respray with Baking Spray.
Pour the other half of the Cake Mix into the cake pan and bake for about 15-20 minutes. Remove form the oven when you can insert a bamboo skewer into the center of the cake and remove it cleanly. Gently place on the cooling rack.
Let the Cakes cool about 10 minutes. 
In another bowl make the Frosting. Beat Powdered Sugar and Margarine with an electric mixer until blended. Stir in Vanilla and Chocolate. Gradually beat in Almond Milk. If the Frosting is too runny add more Powdered Sugar – if it is too dry add a tiny bit more Almond Milk. Add the Almond Milk like a drop at a time.
Place the largest of the Cakes on the cake stand. Spread the Frosting on the cake evenly. Once you have a nice even layer of no more than 1/2 a cup of Frosting – Gently place the other cake on top. Then coat the sides of the Cake with a layer of frosting to seal in crumbs. Then you can take what frosting you have left and frost the remainder of the cake with little swirls.
We decorated with these vegan Pralines and Chocolate Sprinkles. Nom.
*Since I’m being obnoxiously emotional – I’ll share with you this video filmed the year I was born and set to music they played at my prom. Every time I see the spot with just the black cons – I admit I get a little choked up. It’s like some one recorded one of my memories.

10 thoughts on “The Betty Crocker Project : Peanut Butter Cake with Chocolate Buttercream Frosting”

  • Great blog. i'm 44 so don't feel TOO old!
    The video is wonderful.
    Cake looks amazing. Can't wait to try it and the frosting out! YAY!!
    Karen Pearlman

  • People hear “vegan” and immediately think “bland”. I think this cake would effectively put an end to that! So simple to make and to replace!

  • y'all stole my idea!
    my life plan was going to write “betty crocker goes vegan”

    you've crushed my dreams.

    in such a way that makes me salivate in rem state murmuring about cake.

    keep it up, loves.

  • This looks yummy! But why did you bake the halves separately? Do you only have one cake pan?

    Happy birthday!

  • Looks so yummy…I think they are great for my son's birthday party this weekend! And,I will make individual small ones… Thanks for the recipe, and idea! 🙂

  • anonymous I am trying a english conversion of this recipe tomorrow so I will let you know how it turns out!! Rachel

  • I just made this today and these english conversion worked great!

    I used;

    11.25oz whole wheat flour
    8.4 oz sugar
    4.5oz peanut butter
    350-400 mls soy milk

    for the frosting;

    12.35oz icing suger (powdered sugar)

    2.6oz margerine

    you should heat the oven to 175 (350)

    thanks, Rachel

  • in a perfect world the incredible shannon's cook for me all these AFUCKINGMAZING VEGAN delights and there would be zero calories involved ha ha …
    -simara delilah rose

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