Chocolate Truffle Wacky Cake with Peanut Butter Frosting
A tea twist on old fashioned wacky cake. Moist chocolate cake with a fluffy, fudge-like peanut butter frosting.
1 h 15 m 15Ingredients
- Cake:
- 3 teaspoons adagio Chocolate Truffle tea
- 2 cups water
- 3 cups flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 10 tablespoons melted unsalted butter (can substitute shortening for dairy free)
- 2 teaspoons vanilla
- 2 tablespoons vinegar
- Frosting:
- 1 cup unsalted butter softened to room temperature (can substitute 1 cup shortening for dairy free)
- 1 cup peanut butter
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk (can substitute water for fairy free)
Directions
Cake:
Steep the 3 teaspoons tea in the 2 cups water. Strain and set aside to cool slightly. Sift the dry ingredients into a 13x9x2 cake pan. Make 3 wells in the dry mixture. Add one of the liquids (melted butter, vanilla and vinegar) to each well. Pour the warm tea over the whole mixture and stir until smooth. Bake at 350 for 25 to 30 minutes. Set aside to cool.
Frosting:
Combine butter and peanut butter in a large bowl with electric mixer until creamy and well combined. On low speed, gradually add powdered sugar until well combined. Add in vanilla and milk. Increase the mixing speed to high and beat until frosting is fluffy. Additional milk can be added 1/2 tablespoon at a time if needed to obtain piping or spreadable consistency.
Frost the cake and enjoy!
