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I am married and a mother of 3. I started baking cakes about 10 years ago.I love seeing the look on a person's face when they see what I have created out of sugar.

Wednesday, February 23, 2011

Chocolate fudge cake

  • 2 2/3 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1/3 cup light brown sugar
  • 1/4 cup best-quality dark coco powder 
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup plus 2 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 3/4 cup unsalted butter, melted and cooled
  • 1/2 cup corn oil
  • 1 1/3 cups chilled water


Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.

How to make a Dark Chocolate peanut butter cup barrel cake

You will need about 20 peanut butter cups, about 50 kit kat sticks..they come in pairs so about 25 pairs, and this is for an 8 in  two layer cake. you will need more for bigger cakes.

And your cake! This is dark chocolate fudge but you can use whatever you like. Baked, cooled and leveled.
(Recipe is under the recipe tab)

Place about 10 peanut cups in a zip lock bag

and crush...

put in your peanut butter butter cream and mix well

this is my taste tester.!!!

Once your candies are mixed in the icing spread on bottom layer then on top layer..

I then use plain butter cream to ice the sides then start adding you kit kats. I sometimes have to add a little more butter cream to the backs of the kit kats to make them stick..it is a bit dry in my house.

once you have all you cake covered in kit kats ...crush the rest of your peanut butter cups and place on top clean up your board and you may want to add a bow around the barrel ...if you are taking it some where I would advise putting a bow on it at least until you make it where your going..

and with the left over butter cream and the cake that was cut off when leveling I make cake balls.