Easy Chocolate Cake with Peanut Butter Frosting

This chocolate cake with peanut butter frosting is so easy as it starts with a cake mix for the chocolate cake layer, then covered in creamy peanut butter frosting.
Recipe is below and I hope you enjoy!
Kara

IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here!

//RECIPE// (I don't use metric, but I did try to add the metric units to the recipe. I used a converter so it may not be perfect, but I tried.)

Easy Chocolate Cake with Peanut Butter Frosting
Ingredients for the cake:
1 15.24 ounce box chocolate cake mix (I used Betty Crocker's chocolate fudge cake)
1 3.9 ounce box Jello instant chocolate pudding mix
1 cup sour cream (236 ml)
1/2 cup canola oil (118 ml)
1/2 cup milk (118 ml)
4 large eggs
1 teaspoon vanilla extract

For the frosting: (See easier frosting option in notes.)
1 cup unsalted butter, room temperature (2 sticks) (227 g)
1 cup peanut butter (236 ml)
4 cups confectioner’s sugar (480 g)
2 teaspoons vanilla extract
3-4 tablespoons milk

Instructions for the cake:
Preheat oven to 350 degrees F. Grease or spray a 9 x 13 inch pan very well.
In a large bowl, mix all the cake ingredients on medium to medium-high speed for about two minutes. Batter will be thick.
Spread the batter evenly into the pan and bake for approximately 35-40 minutes. Cake is done baking when a toothpick inserted into the center comes out with a few moist crumbs or clean, but no raw batter.
Once baked, set on a wire rack to cool completely before adding frosting.

For the frosting:
Mix the butter, peanut butter and vanilla extract well with an electric mixer on medium to medium-high until very smooth.
Add the confectioner’s sugar, vanilla extract and 3 tablespoons of milk and mix on low until incorporated, then on medium until well mixed.
Check the consistency. If it’s too thick, add another tablespoon of milk. If it's too thin, add another 1/2 cup of confectioner's sugar and mix well.
Once the desired consistency is reached, mix on medium-high speed for about a minute, so the icing becomes fluffy.
Add frosting to cooled cake.
(See an even easier option for the frosting in the notes.)

Notes
This cake can be stored, well covered, at room temperature for approximately 3 days, then stored in the refrigerator for another 2-3 days to prolong freshness. This cake can last up to 6 days when stored properly.
This cake is best served at room temperature. If cold, allow it to come to room temperature before serving. or pop a slice in the microwave and warm for about 10 seconds.
For an easier frosting: Add peanut butter to canned vanilla frosting and top cake.

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#chocolatecake #peanutbutter