I know a lot of people are crazy about a certain chocolate nut spread. I am not that crazy. Not a big fan of hazelnuts. But I do like the idea of chocolate and peanut butter. And the addition of coconut takes it to a whole ‘nother level.
Marie was supposed to leave me half of the jar. But to my surprise, she left the whole thing. So I started thinking of ways to use it. Other than a sandwich. This peanut butter is too flavorful to waste between two slices of bread.
So I came up with the idea of a chocolate cake with a chocolate/coconut/peanut butter icing. In a perfect world, I would have the time to make a cake from scratch, create the icing, ice the 3 layer cake and decorate it with chocolate ganache, toasted coconut and glazed almonds.
That didn’t happen. In a less than perfect world, it was Labor Day. And I was also making baked beans and Mexican Lasagna for the week. So since I didn’t have a lot of time, I used a box mix I had in the pantry, created the icing, iced the TWO layer cake and just used almonds.
It’s still good. Without the 3rd layer and all the decorations.
Milk Chocolate Cake with Chocolate Coconut Peanut Butter Icing
Chocolate cake with a chocolate, coconut and peanut butter icing.
1 box chocolate cake mix
1/3 cup canola oil
1/2 cup butter
1 cup peanut butter
2 cups powdered sugar
3 tablespoons of almond milk
- Follow instructions for cake. Pour into a 9×13 inch cake pan sprayed with pan coating. Or 2 8 inch cake pans. Bake, cool and remove from pan according to instructions.
- Cream softened butter in a mixing bowl. Add peanut butter and mix. Add powdered sugar in half cup increments. Add 2-3 tablespoons of milk to make icing smooth.
- ICING THE CAKE:
- If you make a 9 x 13 inch cake, you may either leave it in the pan or remove it and place on a platter or cake board. Simply ice the top of the cake.
- If you make a round cake, you’ll probably have to slice off the rounded top of each round to create a level area. Place the layer on a cake platter with the trimmed top facing up. Spread some of the icing. Then place the 2nd cake round on top of the icing with the trimmed side facing down. This way, the smooth bottom of the 2nd round will be easier to ice.
- Top the cake with sliced almonds. Store cake in refrigerator.
- For this recipe, I used a chocolate coconut peanut butter. For the cake, I used a milk chocolate cake mix. You can substitute regular milk instead of almond milk.