My grandmother was a fabulous cook. Everything she made was good. Her chocolate cake with peanut butter frosting was amazing. At Easter she made peanut butter eggs. Think Reese’s eggs but on steroids! People would place orders months in advance to make sure they got some. And her peanut butter frosting is in the same league. Out of hundreds of people who’ve tried this cake – a staple in our family’s cooking and in a family that cooks for others a lot – everyone has always loved it. You will too!
The light brown frosting on this cake is the peanut butter icing. The darker colors have gel coloring added to get the shades I wanted. There is a bit of a problem though. My grandmother didn’t measure things when she cooked. She added a bit of this and a handful of that and ended up with nirvana. So keep in mind that the measurements here aren’t set in stone. If you don’t like the texture, add some more sugar. Or maybe more coffee. Or whatever suits you. This is enough for a two layer cake. If you’re going to tort the layers (cut each layer in half) then you’ll need to make one and a half times or two times the recipe. This recipe can be doubled easily.
Mix ¼ cup butter with 1 cup of peanut butter. Add 3 tbsp of strong, cold coffee and mix well. Add 4 cups of confectioners’ sugar and mix until smooth and spreadable. You might have to add more coffee or sugar to get a smooth result. You can substitute water for some of the coffee if the flavor is too strong for you.