Dessert Archives - The Tasty Fork

Surprise Recipe Swap – Marshmallow Peanut Butter Eggs

March 20, 2013 by admin · 47 Comments

So have I told you about this super fun blogging group I’m in?? It’s called the Surprise Recipe Swap! Each month, I’m assigned to a blog and I get to pick a recipe to make & write about it. Someone in return is assigned to my blog. The 20th of each month is always the big reveal. If you’re interested in joining our blogging group, click on image above and you’ll be directed to sign up form. It’s a great way to network with other bloggers and find some great recipes!

This month, I had the pleasure of poking around Spatulas on Parade. Dawn is a mom, grandma, country gal & an animal lover. On her blog, she shares the recipes she makes for her family. Dawn loves to cook and bake, so she has something for everyone.

I’ve noticed when it comes to Surprise Recipe Swap, I always check out dessert recipes first. It’s a good excuse for me to make sweet treats. As soon as I saw Dawn’s recipe for Marshmallow Peanut Butter Eggs, I knew I found the prefect recipe to feature. It’s the perfect treat to share for Easter….and I’m totally obsessed with peanut butter & chocolate desserts. These little eggs taste just like (if not better!!) what you can buy in the Easter isle at the store. I take that back — these peanut butter eggs are better — they have sprinkles.

The best part of this recipe — marshmallow fluff! I’ve had a jar of marshmallow fluff just sitting in my pantry, waiting to be used. Well thanks Dawn, you’ve unleashed a Marshmallow Fluff Monster. I love the consistency and sweetness it gives these little peanut butter eggs! And since I only used half of the jar, I’m searching for recipes on Pinterest to find more ways to use it.

Easter is just over a week away — make these cute little Marshmallow Peanut Butter Eggs for the perfect Easter treat!

Marshmallow Peanut Butter Eggs

Ingredients

12 tbsp butter, softened
2 cups powdered sugar
14 oz peanut butter
1 cup marshmallow fluff
1 tsp vanilla
dark chocolate chips or candy bark for coating
Sprinkles for decorating

Instructions

Put the butter and 1 cup of powdered sugar in a bowl. Mix on medium speed with a hand mixer. Mix for about 2 minutes or until the consistency is light and fluffy.
Add peanut butter, marshmallow fluff and vanilla. Mix on medium speed until well blended. Gradually add the remaining powdered sugar, 1/4 cup at a time, until the candy is a workable texture; not too sticky and easy to handle. You might need to add a little more powdered sugar to get a more workable consistency.
Using a large spoon, scoop the candy onto the spoon and press into the spoon. It should shape like an egg. Peel off of spoon. Put it on a baking sheet lined with wax paper and continue until mix is gone. About 3 dozen.
Put the eggs in the fridge to firm up, about an hour. (I let mine sit over night, so they were really firm.) Once firm, melt chocolate and coat the eggs. Sprinkle with colored sprinkles if you want.
Return to the fridge and allow to firm. Store in fridge up to 2 weeks in a air tight container. When ready to eat, allow to come to room temperature first for best taste.

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I made a few changes but the original recipe for Marshmallow Peanut Butter Eggs can be found here!

Filed Under: Dessert, Recipes · Tagged With: Dessert, Easter, Easter Dessert, Easy Dessert, Peanut Butter Eggs, SRS, Surprise Recipe Swap

Irish Surprise Cupcakes

March 13, 2013 by admin · 13 Comments

A little secret about me – My baking skill could use improvement. Everyone assumes food bloggers can do it all. Well guess what, I can’t. I have fails in the kitchen just like everyone else. A majority of my fails occur when I’m baking. I’ve learned when I’m trying a “from scratch” recipe for the first time, I’ll buy double the ingredients just in case my first attempt flops. This trick has come in handy multiple times.

I’ve been feeling a little under the weather the past few days, so I didn’t want to mess around in the kitchen. I tossed out the idea of making white cupcakes from scratch and bought a cake mix from Pillsbury. There is a reason why people buy cake mixes — Pillsbury’s are the best! It’s impossible to screw up since all you need to do is add 3 ingredients and stir. It’s guaranteed to be moist since there is pudding in the dry mix. The best part – it ALWAYS tastes good.

I got the idea for Irish Surprise Cupcakes from Pinterest. It seems that Poke cakes are all the rage right now. I thought I’d try my version of a Poke cake but use lime jello instead of evaporated milk. I poked several holes in each cupcake, poured lime jello over the cupcakes and let them sit in the fridge for a few hours. I prayed it would work…. I cut into the little cake and all I saw was green!

And the frosting is whipped perfection. It’s just three ingredients – milk, instant vanilla pudding mix and cool whip. I could’ve eaten just the frosting and been happy.

I thought these would be the perfect treat for St. Patrick’s Day this weekend!! I love the green color and the jello sucked right into the density of the cupcake. The color of jello could be switched for any occasion or holiday.

Do you have plans for St. Patrick’s Day Weekend??

Irish Surprise Cupcakes

Ingredients

For the Cupcakes:

1 Package of Pillsbury White Cake Mix
2 Packages (3 oz each) Lime JELL-O
1 cup Boiling Water
1/2 cup Cold Water

For the Icing:

1 Package (3.4 oz) JELL-O Instant Vanilla Pudding
1 cup Cold Milk
1 (8 oz) Carton Frozen Whipped Topping, thawed (like Cool Whip)

For Decoration:

Green Sprinkles

Instructions

Prepare and bake cupcakes according to package directions. Let cupcakes cool for 30-60 minutes.
When the cupcakes are cool to the touch, make jello. In a bowl, dissolve gelatin in boiling water; stir in cold water. Using a straw, make multiple holes in each cupcake. With a baster, insert liquid jello into the cupcake holes. When you're done, place cupcakes in the fridge. Let them sit for 60 minutes.
To make frosting - combine pudding mix and milk. Blend for 2 minutes with a handheld mixer. (You'll have a thick consistency.) Fold in whipped topping. Spread over each cupcake and decorate with green sprinkles. Store cupcakes in the fridge.

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Filed Under: Dessert, Recipes · Tagged With: Cupcakes, Dessert, Easy Dessert Recipe, JELL-O, Pillsbury recipe, St. Patricks Day

Peanut Butter Cap’n Crunch & Chocolate Bars

February 11, 2013 by admin · 35 Comments

I have a serious addiction…and my first step to recovery is admitting it, right? My inner demon has been with me since I was little and my need for it happens everyday. I don’t even care if I can’t kick the habit.

This addiction I’m writing about is chocolate and peanut butter. I’m not ashamed I have peanut butter cups hidden around the house, chocolate and peanut butter ice cream in the freezer or pin just about everything with chocolate & peanut butter in the recipe title. (I really do need a pin board JUST for peanut butter and chocolate recipes!)

When I was a kid, my favorite cereal was Peanut Butter Cap’n Crunch. We always had it in the pantry and my Mom would spoil me by adding a little cream to milk in my bowl. It was so rich and fantastic. Almost like getting a treat for breakfast.

I probably haven’t had Cap’n Crunch Peanut Butter Cereal for 15 years. But as soon as I opened the box and took a bite, it reminded me of being a kid. I won’t wait another 15 years to get another box, that’s for sure!

I went over to the Cap’n Crunch website the other days to see if they had any recipes. I was so excited to see a cereal bar recipe and I couldn’t wait to make it. Guess what it combined — Peanut Butter Cap’n Crunch cereal and chocolate. I couldn’t wait to eat it!

This bar is a lot like a rice crispy treat. The same method is used to make these Cap’n Crunch Peanut Butter & Chocolate Bars. (melt butter & marshmallows and then combining it with the cereal.) It’s super easy and will take you 5 minutes.

If there ever is a time when I don’t have a chocolate & peanut butter treat in the house to eat, I know I can get my fix with these Peanut Butter Cap’n Crunch & Chocolate Bars.

Peanut Butter Cap’n Crunch & Chocolate Bars

Ingredients

5 cups Cap'n Crunch Peanut Butter Cereal
1/2 cup Mini Semi Sweet Chocolate Chips
1 tbsp sprinkles (optional)
3 tbsp Butter
1 bag (10 oz) Marshmallows
1/3 cup Creamy Peanut Butter

Instructions

In a 13 x 9 casserole dish, line with foil and coat with cooking spray. Set aside.
Combine cereal, chocolate and sprinkles in a bowl. Set aside.
In another bowl, microwave butter for 45 seconds. Repeat until butter is melted.
Add marshmallows and peanut butter to the melted butter. Stir and microwave for 45 seconds. Continue to microwave until marshmallows are melted.
This step must be done quickly - Add cereal to marshmallow mixture. Stir to combine. Press firmly into the casserole dish. Let it cool before cutting into squares. Decorate with extra sprinkles. (optional.)

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Recipe from Cap’n Crunch

Filed Under: Dessert, Recipes · Tagged With: bar recipe, cap'n crunch, chocolate and peanut butter, Dessert, dessert recipe

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

January 28, 2013 by admin · 10 Comments

Valentine's Day Cake I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting I The Tasty Fork

Has anyone been to Target and strolled down the Valentine’s Day section?? I say this as a warning, only go if you have a ton of will power and self restraint. So much cute stuff!! I picked up everything I liked and by the time I was done, it looked like cupid exploded in my cart. I did an inventory of everything I picked out and I made myself put things back. One thing I couldn’t wait to take home was a heart shaped cake pan. You can never have too many cake pans in cute shapes.

Last week I made brownies from scratch, so you’d think I’d remember using almost all of my cocoa powder I had left in the pantry. I must have had a mental lapse because I totally forgot. I was starting to get my ingredients together to make chocolate cake, and what do you know, I have like 2 tablespoons of cocoa powder left. I could’ve screamed.

Chocolate Cherry Box Cake & Vanilla Cream Cheese Frosting I The Tasty Fork #valentinesday #cake

Even when I’m forgetful, I can still be resourceful. I had 3 box cake mixes in the pantry – coconut, butter cake and devil’s food cake. I also had cherry pie filling. By combining the devil’s food cake box mix, 3 eggs and cherry pie filling I’d be eating cake in a hour.

Frosting was a no-brainer. Cream cheese frosting is one of the best things on Earth. I’m not a super sweet frosting person, so I think that’s why I love cream cheese frosting so much. There is just a touch of sweetness and still very luscious.

If you like chocolate covered cherries, you’ll love this cake!

The Tasty Fork I Chocolate Cherry Cake & Vanilla Cream Cheese Frosting #valentinesday #cake

Chocolate Cherry Cake with Vanilla Cream Cheese Frosting

1 box cake mix, devil’s food flavor
1 can (21 oz) cherry pie filling
3 eggs
2 sticks butter, at room temperature
12 oz cream cheese, at room temperature
2 cups powdered sugar
1 tsp vanilla extract

Directions

Pre-heat oven to 325 degrees. Butter/spray cake pan.
Combine cake mix, pie filling and eggs. Stir until mixed. Pour into cake pan and bake for 30 to 40 minutes. Cool in cake pan.
To make frosting – with an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
Frost cake and serve.

meghan sig

Filed Under: Dessert, Recipes · Tagged With: chocolate, chocolate box cake, Dessert, dessert recipe, recipe, The Tasty Fork, valentine's day

Holiday Treat – White Chocolate Caramel Pretzel Bites with Roasted Almonds

December 10, 2012 by Miss Tasty · 15 Comments

White Chocolate Caramel Holiday Treats via The Tasty Fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds. I know — a total mouthful… a mouthful of deliciousness!

I was inspired by my bloggy friend Rachel from {I Love} My Disorganized Life. She makes amazing turtles. I pinned the recipe the day she posted it and I’ve been dying to find the time to make my variation of her recipe.

My house has 2 pantry items always in stock. Pretzels & some kind of almond variety. My husband and I have been on a roasted almond kick lately. I love the smoky & salty taste! After reviewing Rachel’s turtle recipe, I made a few tweaks and added my favorite pantry snacks.

The Tasty Fork Holiday Treat

For someone who doesn’t make treats a lot, this recipe was a breeze for me. My only frustration was getting my fingers covered in caramel & almond pieces but I can’t complain too much because I had the fun of eating what was stuck to me. If you need to bring a small dessert to an upcoming event, you can make these white chocolate caramel pretzel bites in 30 minutes. I was kind of shocked by how easy this recipe was to make.

The best part about these little sweet treats?? They’re so gooood! Sweet, salty and covered in chocolate. The pretzels give a nice crunch, too! I used white chocolate so the red & green sprinkles would stand out but milk or dark chocolate would be just fine to use.

Thank you, Rachel, for giving me some inspiration to explore my sweet side! I’m happy to say I’ve found an easy sweet treat to enjoy all year round.

White Chocolate Holiday Caramel Bites from The Tasty fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds

11 oz bag Kraft caramel bits
3 tbsp heavy cream
10 oz can roasted almonds, pieces
12 oz package white chocolate chips
1 tbsp shortening
40 pretzel rounds
Cookie decorations

Directions

Unwrap caramels and put in a microwave safe bowl with the cream. Heat in 30 second intervals and stir. This step took me about 3 minutes total.
Put almonds in a ziplock bag and use a mallet to break into pieces. Once caramel is done, add almonds and fold into the caramel.
In a double broiler, heat white chocolate & shortening. Stir until smooth.
On parchment paper, line up pretzel rounds. Add a spoonful of the caramel nut mixture to each pretzel. Let it cool.
Top with white chocolate and cookie decorations. Put in freezer for 10 minutes. Store in an air tight container.

Inspired by{ I love} My Disorganized Life

Filed Under: Dessert, My Kitchen · Tagged With: almonds, caramel, Dessert, dessert recipe, food blog, holiday gift, holiday treat, pretzel bites, sweet treat, The Tasty Fork, turtles

Salted Caramel Apple Pie

November 19, 2012 by Miss Tasty · 16 Comments

Happy Thanksgiving Week! A holiday which reflects what we’re thankful for, watching football and centers around food is the perfect holiday. Actually, I already had one Thanksgiving celebration. On Saturday, I went out to my brother’s house and had a turkey day meal with my family. On Wednesday, we’ll be making the drive to Fort Wayne, Indiana to celebrate with my husband’s family. I’m pretty thankful we have families who want to celebrate with us!

On Friday night, I gave myself a test run on making pie. I haven’t made a pie in a year…and it was in my baking & pastry class in culinary school. I was nervous! I’m not sure why, but crust can be really intimidating. There isn’t much to it, but little tips can make or break your crust. Butter must be cold. Add butter to dry ingredients and incorporate until it looks like pebbles. Water must be ice-cold. Oy vey.

When I put the pie in the oven, I checked it (like every 10 minutes) to watch my crust progress. I even called in my husband to check out my dessert project. When I took the pie out of the oven, I was pretty proud. It looked like a pie I would want to eat. But my real judgement day would be on Saturday after our Thanksgiving meal.

Verdict? Well, take a look at what was left…

All of my worries and anxiety faded away after my first bite. The crust was flaky and moist. The filling was caramelly (is that a word??) and mixing two kinds of apples made each bite tart yet sweet.

My baking skill is good, but I still need to follow a recipe. I was very lucky to come across a new blog, The Baker Chick. I’ve been obsessed with her blog and she has a lot of things I want to bake. This is her pie recipe but I made one slight change. I’m really encouraging you to use two types of apples when baking a pie. It’s something I learned in culinary school, and I’ll always do it. For this recipe, I used Granny Smith (tart taste) and Gala (sweet taste).

If you’re still wondering what you’ll have for dessert on Thanksgiving, this should show up as an option. Who doesn’t love a homemade pie?

Salted Caramel Apple Pie, from The Baker Chick

crust: 

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
 1 cup (2 sticks) chilled unsalted butter, cut in pieces
 1/4 to 1/2 cup ice water   ( you may need more, I did)

filling: 

6 -7 cups tart apples, peeled and sliced (mix two kinds of apples)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
 1 teaspoon cinnamon
 1/4 teaspoon nutmeg
1 teaspoon sea salt
 1 tablespoon lemon juice
 1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter

Directions: 

For the crust: Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. You can also do this by hand or with a pastry cutter. (Pastry cutter and hands was my method for step 1!)
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.  When chilled- roll out one disc and place inside a pie dish with a small over-hang around the edges. Let chill in fridge until filling is ready.   (You can make your pie dough days ahead of time.)
Preheat oven to 450 degrees F.
For filling: Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.
Cover with a lattice top or just drape the whole second crust over the filling and crimp the edges. If you don’t have enough over-hang to turn it over to seal the pie, use my trick: roll out a thin 1/2 inch wide strip of extra dough and place it around the edge. Use a fork or your finger to decorate the edge. Brush the top of the crust with heavy cream and bake for 15 minutes. Then reduce the heat to 350 and bake for another 45 minutes, or until the crust is golden and the filling is bubbly. If your crust is getting too brown, cover it with tin foil as it continues to bake.

Filed Under: Dessert, My Kitchen · Tagged With: apple pie, caramel pie, crust, Dessert, food blog, pie, recipe, thanksgiving

Follow Friday: Bailey Bakes

November 9, 2012 by Miss Tasty · 7 Comments

Hi Everyone! It’s Friday. And that means it’s time for me to feature my Blog Crush of the Week. Meet Bailey from Bailey Bakes!

Besides being adorable, she bakes up some yummy looking treats! When she announces a new post on Twitter, I don’t care what I’m doing, I’m clicking that link to check out her latest treat. With every post, she includes a little story which I really like too. Bailey is the perfect person to feature on #FollowFriday!

So let’s get down to business. Here are my 5 Favorite Posts on Bailey Bakes!

Chocolate Pound Cake Cookies

I’m a total chocoholic… so I just about died when I saw this post. Give me a few of these cookies and a glass of cold milk, I’d be in heaven.

Pumpkin Apple Spice Cake with Brown Sugar Glaze

What a great twist on a pumpkin spice cake! I’m sure using apples makes this cake extra delicious!

Polka Dot Cheese Cake Brownies

These brownies are the cutest things I ever seen! No wonder Bailey has over 1000 pins for this recipe.

Sweet Potato Carrot Bread

We should all thank Bailey for adding some vegetables to a dessert.

Chocolate Shortbread Blondies with Macaroon Topping

This is a picture I can’t stop staring at — these cookie bars look so amazing!! It’s a must make. Wouldn’t this be perfect for the holidays coming up??!

Are you now a fan of Bailey Bakes? I’m going to make this really easy for you — Keep up with Bailey on all of her favorite social media outlets.

I’m loving this #FollowFriday feature, so it will be here to stay. So, how can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you fans & followers you were featured on The Tasty Fork.

Have a great weekend! See you on Monday!

Filed Under: Follow Friday, My Kitchen · Tagged With: #FF, blog, blogger, Dessert, facebook, Follow Friday, pinterest, recipe, shout out, twitter

Follow Friday: Inside BruCrew Life

November 2, 2012 by Miss Tasty · 12 Comments

I attended Online BlogCon last week. I learned so much great information..but the thing I was most surprised by was the network I gained. There were so many awesome bloggers and the Facebook page for the group was blowing up 24/7. It was hard to keep up with everyone’s helpful tips and questions.

One of the first people I connected with was Jocelyn from Inside BruCrew Life. I asked a question about blog design and transferring to WordPress.org. Jocelyn was the first person to respond and she gave me a great referral of the woman who recently helped her. Her new page is sooo cute! And she lives in Indiana. It’s probably another reason why I like her so much

After the conference, I was thinking of ways to highlight other bloggers I love. Of course I can pin their recipes to Pinterest, write comments on their posts, like them on FaceBook… but I wanted to do something more. Twitter has this thing called #FollowFriday. You list people you think your followers should follow too. Why can’t I do that on my blog??!!

Even though I come up with a lot of my own recipes, I love making things other people have done. It takes the pressure off of me and I feel relaxed following a recipe. I was always good at following directions and that’s all a recipe is, right??

One thing I don’t post a lot of are dessert recipes. I have a huge sweet tooth, so I’m shocked that I don’t. But guess who loooves to post sweet treat recipes?? Inside BruCrew! And guess what people??! These recipes are delicious, unique and use common ingredients. I picked my top 5 favorite recipes from her blog. Trust me, I had a hard time just picking 5. EVERY recipe looks good. So here is my seriously narrowed down list.

1. Salted Caramel Brownie

Milk Duds in a brownie??!! Jocelyn might be a genius.

2. Pumpkin Spice Latte Scones

This recipe will keep your pumpkin addiction alive and you can skip the trip to Starbucks.

3. Peanut Butter Pudding Cookies

Instant pudding adds some extra richness and using Reese’s Pieces make this a fun fall looking cookie.

4. Carrot Cheesecake Muffins

One thing this recipe title leaves out is the streusel topping…and it’s made with Cinnamon Toast Crunch Cereal. I know, wow!!!!!

5. Peanut Butter Brownie Batter Swirl Ice Cream

Peanut Butter and Brownies Batter??!! Yes, please! And you don’t even need a fancy mixer attachment to make this ice cream happen.

So what do you guys think?? Are these recipes as drool-worthy as I think they are? Be sure to head over to Inside BruCrew Life and check out all of her amazing recipes! In honor of #FollowFriday, here are all of the ways you can stay up to date on what Jocelyn’s doing in her kitchen.

So, how can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you followers you were featured on The Tasty Fork.

Have a great weekend, everyone! Next Monday, I’ll have a new post about some tasty creation I made over the weekend.

Filed Under: My Kitchen · Tagged With: #FF, blog, blogger, Dessert, facebook, Follow Friday, pinterest, recipe, shout out, twitter

Better than a Peanut Butter Cup

March 13, 2012 by Miss Tasty · 4 Comments

I gave up sweets for Lent. I was hoping to kick the habit of wanting something sweet after a meal. That habit has yet to die. I went to a benefit this weekend for Bear Necessities and I ended up on the dance floor with a Priest. (Strange I know. But he was a great dancer!) I told him about giving up sweets for Lent but I still had a dessert at the benefit because it’s a special occasion. I guess I needed to get the guilt off of my chest. He just laughed and said, “Well, it’s almost Sunday. You’re allowed to cheat when Sunday comes around.” That used to be the rule in my house growing up, but I thought it was a nice gesture my parents did and rewarded us with keeping our Lent promise all week.

If a Priest says so, I’m not going to tell him no. So I baked this.

And I ate some on Sunday.

I also shared with one of my favorite local business’, Dimo’s Pizza. They proposed a food exchange — I’d bring in a sweet treat and in return, I get a pizza. DEAL!

This recipe for Chocolate Cake (it’s vegan!) and Peanut Butter Butter-Cream Forsting is better than a your everyday peanut butter cup. The chocolate chips baked into the cake don’t completely melt, so it’s very chocolatey! The peanut butter frosting is whipped until it’s very airy. I love how the frosting wasn’t too sweet.

If you’re a chocolate & peanut butter fan, this cake will not disapoint you! Perfect for any occasion — a BBQ dessert, birthday cake or just a good way to treat yourself!

Chocolate Cake & Peanut Butter Frosting (from Bon Appetit)

Chocolate Cake

Nonstick vegetable oil spray
1 1/4 cupsall-purpose flour
1 cupsugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoonskosher salt
1 teaspoonbaking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

Peanut Butter Buttercream

1/2 cup sugar
1/4 cup egg whites (from about 2 large eggs)
1 1/2 teaspoons vanilla extract
1/4 cup creamy peanut butter
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
Kosher salt
1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts

Chocolate Cake & Frosting Directions

Cake – Preheat oven to 350°. Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool completely in pan on a wire rack.

Frosting – Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3–4 minutes. Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5–6 minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt.

Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.