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Comfort Cakes: Peanut Butter and Chocolate Cake

SISTERS’ Editor Brooke Benoit shares the recipe for her Mom’s award winning peanut butter and chocolate cake.

For the cake:
• 2 cups sugar
• 1¾ cups all purpose flour
• ¾ cup cocoa (Hershey Dark)
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 1 cup milk
• 2 eggs
• ½ cup vegetable oil
• 2 tsp vanilla
• 1 cup boiling water


For the frosting:
• 1 stick unsalted butter, at room temperature
• 1 cup smooth peanut butter
• 8 oz cream cheese, at room temperature
• 4 cups confectionary sugar
• 1 tbsp milk




1. Preheat the oven to 350°F.

2. Grease a 9″ x 13″ pan, or two smaller pans.

3. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt.

4. Add the milk, eggs, oil and vanilla and beat for 30 seconds.

5. Stir in the boiling water, then empty into the cake pan and bake for 30-35 minutes.

6. For the frosting, mix together the butter, peanut butter and cream cheese until light and fluffy.

7. Slowly add the sugar and mix until smooth.

8. Add the milk and mix until a good spreading consistency (add more milk if necessary), then spread over the cake once cooled.





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