Chocolate Cake with Peanut Butter Cream Frosting

Last week, one of my housemates celebrated her birthday. I love when friends have their birthdays, because it gives me a fantastic excuse to bake cakes (it never seems appropriate to bake a cake for a random day of the week...not that I haven't done it before...).

So naturally, when her big day rolled around, I wanted to make a delicious cake that would be worthy of this special occasion. I decided to go with this chocolate cake and peanut butter cream frosting.

I have TONS of peanut butter cake recipes saved (and just peanut butter recipes in general), that I wasn't able to make when I was home with my family in Nova Scotia. It didn't take much thought to realize that this would be a great opportunity to make one of these saved recipes!

Plus, there aren't many people who don't love a chocolate-peanut butter combo!

Myself and a couple other friends has decided that we would surprise her by taking her to her favorite restaurant, this semi-sketchy chinese food place that is right at the top of our street.

But wouldn't you know it, the day comes around and we show up at this place and it's CLOSED! For absolutely no reason at all! We could not believe it...

Luckily, we went back for dinner there later in the week, but we were pretty bummed that the surprise was ruined on the actual day.

Anyway, we ended up eating elsewhere and heading back for cake at the house. At least the cake was a hit! Everyone loved it and it was completely gobbled down over the next couple days.

Can you spot the birthday girl? :) (I'll give you a hint...It's the wizard!)

Chocolate Cake with Peanut Butter Cream Frosting
Bake Time: 30-35 mins          Yields one 9-inch cake (two layers)

Ingredients:
THE CAKE
3/4 cup butter
1 3/4 cup granulated sugar
2 eggs
1 tsp vanilla
2 cups all-purpose flour
3/4 cup cocoa
1 1/4 tsp baking soda
1/2 tsp salt
1 1/3 cups water

THE FROSTING
2 cups peanut butter chips
2/3 cup milk
3 cups miniature marshmallows
2 cups chilled whipping cream
1/2 tsp vanilla

Directions:
1) Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Set aside.
2) In a large mixing bowl, cream the butter and sugar until completely combined. Add eggs and vanilla and beat until just combined.
3) In a separate bowl, mix flour, cocoa, baking soda and salt.
4) Alternately add the dry ingredients and the water to the mixing bowl and beat until ingredients are completely combined.
5) Pour the batter equally into both prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then remove from pan and cool completely. While the cakes cool, make the frosting.
6) In a medium saucepan over medium heat, combine peanut butter chips, milk and marshmallows. Stir until the mixture is melted and smooth. Cool until mixture is lukewarm.
7) In a separate bowl, beat together whipping cream and vanilla until stiff peaks form. Fold whipped cream into peanut butter mixture until just combined. When the cake is completely cooled, frost it. **Note if your icing is too runny, put it in the fridge for a few minutes until it firms up.
8) Keep cake refrigerated until ready to serve.

(Recipe adapted from Hershey's Fabulous Desserts)