The moist chocolate cake encased in a fluffy peanut butter frosting will satisfy your chocolate and peanut butter craving every time. The cake was lighter in color (similar to German chocolate) than I prefer; I think the next time I would add another 2-3 squares of chocolate for a darker, richer flavor. Crushing a few Reese's Pieces to sprinkle on top along with a few whole ones adds eye candy (no pun intended, well, maybe just a little).
Ingredients: 4 (1 ounce)squares semisweet chocolate, melted, 1 cup mayonnaise, 1 1/3 cups water, 1 teaspoon vanilla, 3 eggs, 1/4 teaspoon baking powder, 1 teaspoon baking soda, 1 2/3 cups granulated sugar, 2 1/4 cups all-purpose flour. Frosting: 1/2 cup butter, softened, 1 cup creamy peanut butter, 3 tablespoons milk, 2 cups confectioners' sugar. Reese's Pieces, if desired.
Instructions: Preheat oven to 350 degrees. Grease and lightly flour 2 8 or 9-inch round cake pans (may use a 9x13-inch pan instead). In large mixing bowl, beat granulated sugar, eggs and vanilla for 3 minutes. Add mayonnaise and melted chocolate, mixing on low until well incorporated.
In small bowl, mix together flour, baking soda and baking powder; add alternately with water to chocolate mixture in 4 additions until well combined. Divide batter evenly between the 2 prepared pans and bake for 30 minutes (45 minutes for 9x13) or until a toothpick inserted near center comes out clean.
Cool on wire rack for 10 minutes before removing from pans and setting back on wire racks to cool completely.
Make Frosting: In large bowl, beat butter and peanut butter together. Gradually add in confectioners' sugar. When it starts to get thick, add milk 1 tablespoon at a time, until all sugar is mixed in and frosting is thick and spreadable (may need extra milk). Beat at least 3 minutes until fluffy. Spread over middle, top and sides of cake. Sprinkle with crushed and whole candies, if desired.
"Let's Bake a Cake!"
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