Ingredients:
- Sour Cream Chocolate Cake:
- 2 Cups - Unbleached Flour
- 2 1/2 Cups - Sugar
- 3/4 Cup - Unsweetened Cocoa Powder
- 2 Teaspoon - Baking Soda
- 1 Teaspoon - Salt
- 1 Cup - Unsweetened Applesauce
- 1 Cup - FAT FREE Sour Cream
- 1 1/2 Cup - Water
- 2 Tablespoons - Distilled White Vinegar
- 1 Teaspoon - Vanilla Extract
- 2 - Large Eggs
- Peanut Butter Frosting:
- 10 Ounces - FAT FREE Cream Cheese, at Room Temperature
- 4 Ounces - CHOBANI FAT FREE YOGURT
- 5 Cups - Powdered Sugar
- 2/3 Cup - REDUCED FAT Creamy Peanut Butter
- Chocolate Peanut Butter Glaze:
- 8 Ounce - Semisweet Chocolate, Coarsely Chopped
- 3 Tablespoons - REDUCED FAT Creamy Peanut Butter
- 2 Tablespoons - Light Corn Syrup
- 1/2 Cup - FAT FREE Half and Half
- Decorations:
- - Chocolate Peanut Butter Cup Candies
Instructions:
For The Cake:
1. Preheat the oven to 350 degrees.
2. Butter the bottoms of 3- 8 inch cake pans. Line the bottom of each pan with parchment and butter the parchment.
3. Sift flour, sugar, cocoa, baking soda, and salt into a large bowl. Whisk to combine. Add the applesauce and sour cream and mix until combined. Gradually add the water until combined. Add vinegar and vanilla and combine. Whisk in the eggs and beat until will combined. Scrape down the sides of the bowl to be sure batter is well mixed. Divide evenly between the 3 cake pans.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean.
5. Cool completely.
6. Place in the freezer for 30 minutes to firm up before frosting.
7. While cakes are firming in the freezer start the frosting
For The Frosting:
1. In a large bowl with an electric mixer, beat cream cheese and yogurt until light and fluffy. Gradually add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition, scrapping the sides of the bowl often. Continue to beat on medium speed until light and fluffy, about 3-4 minutes.
2. Add the peanut butter and beat until well combined and smooth.
For The Glaze:
1. In the top of a double boiler, combine chocolate, peanut butter and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half and half, beating until smooth. Use while glaze is still warm.
Frosting The Cake:
1. Place one layer of cake on a plate or cardboard form. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with next layer. Place the last layer on top and spread the very thinnest layer of frosting possible over top and sides of cake creating a "crumb coat" to bind the dark crumbs of the cake. Refrigerate for 15-30 minutes to set. Spread the top and sides of the cake with remaining frosting. Refrigerate until frosting is firmed up a bit about another 30 minutes. This will allow you to achieve a nice show stopping drip effect with the glaze.
2. Pour glaze over top of cold cake, using an offset spatula, to evenly spread it just to the edges so that it runs down the sides of the cake.
3. Refrigerate, uncovered, for at least 30 minutes to allow the glaze to set completely. Remove about 1 hour before serving. Decorate with Peanut Buttercup Candies.
1. Preheat the oven to 350 degrees.
2. Butter the bottoms of 3- 8 inch cake pans. Line the bottom of each pan with parchment and butter the parchment.
3. Sift flour, sugar, cocoa, baking soda, and salt into a large bowl. Whisk to combine. Add the applesauce and sour cream and mix until combined. Gradually add the water until combined. Add vinegar and vanilla and combine. Whisk in the eggs and beat until will combined. Scrape down the sides of the bowl to be sure batter is well mixed. Divide evenly between the 3 cake pans.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean.
5. Cool completely.
6. Place in the freezer for 30 minutes to firm up before frosting.
7. While cakes are firming in the freezer start the frosting
For The Frosting:
1. In a large bowl with an electric mixer, beat cream cheese and yogurt until light and fluffy. Gradually add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition, scrapping the sides of the bowl often. Continue to beat on medium speed until light and fluffy, about 3-4 minutes.
2. Add the peanut butter and beat until well combined and smooth.
For The Glaze:
1. In the top of a double boiler, combine chocolate, peanut butter and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half and half, beating until smooth. Use while glaze is still warm.
Frosting The Cake:
1. Place one layer of cake on a plate or cardboard form. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with next layer. Place the last layer on top and spread the very thinnest layer of frosting possible over top and sides of cake creating a "crumb coat" to bind the dark crumbs of the cake. Refrigerate for 15-30 minutes to set. Spread the top and sides of the cake with remaining frosting. Refrigerate until frosting is firmed up a bit about another 30 minutes. This will allow you to achieve a nice show stopping drip effect with the glaze.
2. Pour glaze over top of cold cake, using an offset spatula, to evenly spread it just to the edges so that it runs down the sides of the cake.
3. Refrigerate, uncovered, for at least 30 minutes to allow the glaze to set completely. Remove about 1 hour before serving. Decorate with Peanut Buttercup Candies.
Source: Sky High Cakes via Smitten Kitten
By: http://www.gonnawantseconds.com/2012/09/sour-cream-chocolate-cake-with-peanut-butter-frosting-and-a-chocolate-peanut-butter-glaze/
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