Sour Cream Chocolate Cake with Peanut Butter Frosting

Sour Cream Chocolate Cake with Peanut Butter Frosting

2 cups flour
2-1/2 c. sugar
3/4 c. unsweetened cocoa powder, preferably Dutch process
2 t. baking soda
1 t. salt
1 c. neutral vegetable oil (such as canola, soybean, vegetable blend)
1 c. sour cream
1-1/2 c. water
2 T distilled white vinegar
1 t. vanilla extract
2 eggs

Combine flour, cocoa powder, baking soda, salt.  Whisk well.  Add oil, sour cream, whisk  to blend. Gradually beat in water blend vinegar, vanilla.  Whisk in eggs and beat until well blended.

Cook  at 350 degrees for 30-35 minutes.
3-8 inch cake pans
2-9 inch cake pans
Butter & line with parchment paper

Peanut Butter Frosting (makes 5 cups)
10 oz cream cheese at room temperature.
4 oz (1/2 cup butter or 1 stick)  unsalted butter at room temperature
5 c. confectioners sugar, sifted (powdered sugar)
2/3 c. smooth peanut butter (prefer commercial brand)

Beat cream cheese, and butter until light and fluffy.  Gradually add confectioners sugar 1 cup at a time.  Mix thoroughly after each addition scraping down sides of bowl often.  Beat medium speed until light and fluffy 3-4 minutes.

Source: Aunt Mary James