Reese's Peanut Butter Cake

Donna, this one is for you.

Yield 1 x 8-inch round

Ingredients:
2 C flour
2 C sugar
3/4 C cocoa
1 C sunflower oil
300 g sour cream
2 eggs
1 t vanilla
2 t baking soda
2 T white vinegar
1 t salt

Method
1. Preheat the oven to 160 degrees. Grease and line a 8-inch cake pan with baking paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Add the oil and sour cream and beat until combined.
3. Gradually beat in 1½ C water, 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. Pour into prepared cake pan.
3. Bake for 50 to 60 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pan for about 20 minutes. Invert onto wire racks and let cool completely.

Peanut Butter Frosting

500 g cream cheese
250 g butter
5 C icing sugar, sifted
2/3 cup smooth peanut butter


Method
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 Ganache
250 g dark chocolate
3 T smooth peanut butter
300 mL thickened cream