Chocolate Cake With Peanut Butter Frosting

Step 1: Preheat oven to 350 degrees.

Step 2: Grease and flour a 13x9x2 inch baking pan;set aside.

Step 3: In a large mixing bowl, beat butter, Crisco, sugar, and vanilla until light and fluffy.

Step 4: Add the eggs and beat for another minute.

Step 5: In another bowl, mix all the dry ingredients together.

Step 6: Add dry ingredients alternately with milk into the butter mixture; blend well.

Step 7: Pour batter into prepared pan and bake for 35-45 minutes until wooden tooth pick inserted in center comes out clean.

Step 8: Remove cake from oven and cool on a wire rack. Frost cake and decorate with chocolate curls.

Step 9: Peanut Butter Frosting:

Step 10: In a mixer bowel, using the whisk attachment beat the butter and peanut butter for 3-5 minutes on medium to high speed. This is an important step. The butter and peanut butter must be well incorporated.

Step 11: On low speed, add the powder sugar, vanilla, and cream until confectioners’ sugar is blended in. Beat on high for 2 more minutes.(If mixture seems to be too crumbly, add a tiny bit more cream, but not too much. You do not want the frosting to be soft or runny. If this happens, add a little more confectioners’ sugar). Ice the cake.

Step 12: (Optional) To make chocolate curls: Using a potato peeler, peel along the side of 1 bar of semi-sweet chocolate onto a sheet of foil. Make the curls into small pieces; long, short, or thick as you like. Set the foil of chocolate curls into the refrigerator to chill thoroughly. When they have chilled, sprinkle the curls over the top of the frosting.