Chocolate & Peanut Butter Sticky Cake

                                                                       

This is a very rich, moist decadent chocolate cake with a surprise. A rich & gooey peanut butter filling under a very chocolaty frosting!

THE CAKE:

1/2 Cup Shortening

2 Cups Sugar

1 TSP Vanilla

2 Eggs

1 TSP Salt

2 Cups Boiling Water

1/2 Cup Cocoa, I use Hersheys Extra Dark Cocoa

2 TSP Baking Soda

2 TSP Baking Powder

2 Cups Flour

Beat shortening until fluffy, beat in sugar again until fluffy. Now beat in eggs, vanilla & salt until fluffy. In another deep bowl stir boiling water & cocoa together. Now stir in the Baking Soda & it will foam up . In another bowl stir flour & Baking Powder together. Add some of the flour mixture to the shortening & beat. Now stir in 1/3 of the cocoa mixture & beat, then the flour mixture, then more of the cocoa, back to the flour , the rest of the cocoa & end with the flour mixture. Scrape the sides & the bottom of the mixing bowl to be sure to blend everything well.  Pour cake batter into a greased & floured 9x13 baking dish. Bake in a preheated 350 degree oven 38 to 40 minutes or until cake test done, test with a toothpick, it should come out with no wet batter. Once baked let cool while you mix up the peanut butter sticky part.

PEANUT BUTTER STICKY FILLING:

1 Cup Flour

3/4 Cup Brown Sugar

1/4 TSP Salt

Stir all together in a deep sauce pan. 

Now cut in 1 TBS Shortening to make fine crumbs

Add 1 Cup Corn Syrup & 1 TSP Vanilla. Stir in 1&3/4 Cups Peanut Butter, Stir well. In a deep bowl place 1 Cup Hot Water & stir in 1 TSP Baking Soda, stir. Beat 1 Egg & stir that into the peanut butter mixture. Now slowly whisk or using a heavy spoon beat in the hot water. Stir well, Cook over medium high heat stirring the entire time. Cook until thick & bubbly the mixture goes from a creamy look to a clear look. Their will be little lumps that is what you want. Once thick & bubbly remove from stove. Once cake has been removed from the oven let it cool for 20 minutes then spread the peanut butter mixture over the cake & let cool completely! Once everything is cool make the following frosting. I put the cake in the freezer for about 1 hour so the peanut butter sticky part is form enough to spread with frosting. As soon as the frosting is ready I remove the cake from the freezer & spread it immediately. 

FROSTING:

2 Cups Melting Chocolate, I use Wilburs Wafers, chocolate chips work too!

4 TBS Butter Softened

2 Cups Powdered Sugar

1 TSP Vanilla

Dash of Salt

 Milk enough to smooth to spreading consistency.

Melt chocolate in a double boiler, beat in 1/2 of the powdered sugar then beat in the butter, vanilla & salt. Then beat in the rest of the sugar & add just enough milk to be soft enough to spread about 1 TBS or so. If you make it to soft add more sugar. Spread of the Peanut Butter Sticky layer. THIS IS DECADENT, SO RICH, SO CHOCOLATY & THE PEANUT BUTTER FILLING IS JUST TO GOOD TO DESCRIBE!