Prep 45 mins
Cook 25 mins
not for the faint of heart. from "the knead for speed" - http://www.theknead4speed.com/2010/12/mission-possible-flourless-peanut-butter-cake/
- 1 cup natural-style peanut butter
- 1 cup packed dark brown sugar
- 1⁄2 cup skim milk
- 1⁄4 cup canola oil
- 1 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 4 large eggs, separated
- 1 cup salted butter, softened
- 1 3⁄4 cups confectioners' sugar
- 4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, melted
- 1⁄4 teaspoon pure vanilla extract
- Preheat oven to 350°F Line two cake pans with parchment paper.
- In a mixing bowl, beat together peanut butter, sugar, milk, oil, egg yolks, vanilla, baking soda, baking powder, and salt until combined.
- Thoroughly clean and dry mixing beaters. In a small separate mixing bowl, whip egg whites to stiff peaks.
- Gently fold egg whites into rest of ingredients until well-incorporated.
- Divide batter evenly between cake pans. Bake for about 24 minutes. Remove cake from oven and let cool completely before frosting.
- To prepare buttercream frosting, beat butter until fluffy. Add powdered sugar and beat until creamy. Add chocolate and vanilla.
- Gently flip one cake over onto serving plate. Frost top of bottom layer. Gently flip out second layer over the first. Frost entire cake and decorate as desired.
i noticed the extreme amount of baking soda in this recipe so i checked the original and it says:
1 tsp baking powder and 3/4 tsp baking soda... just putting that here for anyone else who may have been confused.. and for me for later remembrance..