This recipe was not part of Battle Peanuts, but it is more than worthy of inclusion during National Peanut Month.
I baked this classic crazy devil’s food Rowlands recipe (my family) with a Wiley twist (his family) for Nick’s 26th birthday.
I typically top the chocolate cake with a simple Confectioners sugar frosting, but a special occasion calls for something a bit more indulgent. All of the Wileys have a penchant for the combination of chocolate and peanut butter (what Pennsylvania native doesn’t?), and so I added spoonfuls of peanut butter to the prepared frosting.
Nick spent the week leading up to his birthday job training in Indianapolis. His flight was delayed, and his plane didn’t land in State College until after midnight. He just missed his birthday, but that didn’t stop me from singing “happy birthday” and him from blowing out the candles. However, we waited until the following day to enjoy the delicious cake.
Ingredients for Cake
- 2 cups sugar
- 2 eggs
- 1 cup buttermilk
- 2/3 cup cocoa
- 1 cup butter
- 2 tsp baking soda
- 2 tsp vanilla
- pinch of salt
- 3 cups flour
- 1 cup hot coffee
Directions for Cake
- Combine all ingredients into a large mixing bowl. Do not stir until coffee has been added. Then beat for 3 minutes.
- Pour into greased and floured cake pans.
- Bake for 40 minutes at 325°. Cool for 15 minutes, then turn onto wire rack to cool completely.
Ingredients for Frosting
- 2 cups Confectioners sugar
- 2 Tbsp milk
- 1 tsp vanilla
- spoonfuls of peanut butter (more or less, depending on your tastes)
Directions for Frosting
- Place sugar, vanilla, and 1/2 Tbsp milk in a bowl and mix together. Gradually add remaining milk and peanut butter until desired consistency and flavor is reached.
- Spread onto cooled cake.
If you don’t have time to bake a homemade birthday cake, I recommend visiting Providence Divine Cakes (2515 South Queen Street, York) for one of their absolutely decadent desserts. At our wedding reception, we served a variety of cupcakes, including chocolate cupcakes with peanut butter frosting and vanilla cupcakes with coconut frosting. They were all devoured! And we return often to sample more of their sweet treats.