Chocolate Peanut Butter Ho Ho Cake Recipe
In my mind and, I am pretty sure, in the minds of many others, few things taste better together than chocolate and peanut butter. There is something about the sweet goodness of the chocolate and the slightly salty taste of the peanut butter that make it perfect. It's because of this that I think that this chocolate peanut butter Ho Ho cake is probably the best cake I have ever had.
The first time I had this cake was at a Thanksgiving dinner at my in-laws church a number of years ago. My mother-in-law knew how much I loved this combination and she told me to make sure and get a piece from the cake table before it disappeared. Luckily I grabbed the last piece before anyone else could. I ate my turkey while eagerly anticipating the cake that sat before me. I was not disappointed.
Comprised of 3 layers, the chocolate peanut butter ho ho cake has a moist chocolate cake base, a creamy peanut butter filling, and a wonderful thick chocolate ganache-style topping. Rich and satisfying, it is not for the faint of heart. It is fairly easy to make and, while it uses cake mix and prepared frosting, you would not know it by the taste.
If you bring this cake to a party, make sure you bring copies of the recipe because everyone will be asking you for it. Once you've made this cake, it is sure to become your number one go to recipe whenever you need to bring a dessert.
I have included the recipe and instructions, but I have not included nutritional information. That is because chocolate peanut butter ho ho cake tastes far to good for anyone to need to know how many calories are in one piece. Just enjoy it with a glass of cold milk or a cup of coffee! Pure perfection!
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Chocolate Peanut Butter Ho Ho Cake
- 1 box chocolate cake mix
- 1/2 cup butter, softened
- 3/4 cup creamy peanut butter
- 5 tablespoons shortening
- 1 cup sugar
- 1/2 cup milk, at room temperature
- 2 tablespoons flour
- 1 tub chocolate frosting
- Prepare a 9x13 pan by spraying the bottom with cooking spray.
- Prepare and bake the cake according to the directions on the box. Cool completely. Do not remove from the pan. Once cooled, I put the cake into the refrigerator for 15-20 minutes. It makes it easier to spread the peanut butter filling.
- In a large bowl, cream together the butter, sugar and shortening until really well blended. Add the peanut butter, milk and flour and beat until fluffy. Spread evenly over cooled cake. Chill in the refrigerator until the peanut butter mixture firms up, approximately 30 minutes.
- Once the cake has cooled again, heat the canned chocolate icing in the microwave for 30 seconds. Stir the warmed frosting and poor evenly over the cake. Refrigerate for at least an hour before serving.
- Note: I always use a disposable aluminum baking pan that comes with a plastic dome top. This is a tall cake and a regular 9x13 pan is not quite deep enough. Also, when using a standard pan, the foil or plastic wrap can get stuck to the icing, which is why it's better to use a dome top.
* This recipe is from the First United Methodist Cookbook.
The Three Stages of Assembling the Cake
© 2012 Claudia Mitchell