Here is my entry in the Spiked Recipe Challenge. I have made a Chocolate Liquor Cake with Peanut Butter Buttercream Frosting. The cake has a nice chocolate taste and paired with the Peanut Butter Buttercream Frosting is delicious! But of course Chocolate and Peanut Butter were made to go together.
My choice of Chocolate Liquor was Godiva Chocolate Liqueur
Instead of greasing and flouring my pans, I greased and cocoa-ed them
Chocolate Liquor Cake with Peanut Butter Buttercream Frosting
3/4 C unsweetened cocoa powder
1/4 C hot coffee
1/2 C Chocolate Liqueur
1/2 C butter, room temperature
2 C sugar
2 t vanilla extract
1/2 t salt
1 1/2 t baking soda
1 C sour milk (1 cup milk with 1 T white vinegar added)
2 C flour
Peanut Butter Buttercream Frosting
1 package Dream Whip
1/2 C milk
1/2 C peanut butter
2 t vanilla extract
2 C butter
5 C powdered sugar
Preheat oven to 350 degrees. Grease and cocoa two 8 inch round pans
In a small bowl, mix together the cocoa, hot coffee and chocolate liqueur, set aside
In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs, vanilla and salt.
Make the sour milk by using 1 C of milk and adding 1 T white vinegar and let it curdle a little bit. After about 5 minutes add the baking soda to the sour milk.
Sift the flour and alternate mixing the flour and sour milk into the batter. Once combined beat in the cocoa mixture until it is well blended
Pour batter evenly between pans and bake for 30 to 35 minutes. Cool completely on cooking racks before icing cakes.
For the frosting: Beat the Dream whip, milk, peanut butter and vanilla extract until thickened (about 3 minutes) Add the shortening and mix until fluffy. Add the powdered sugar a cup at a time until desired consistency. I used 5 C of powdered sugar for my icing.
To make the fancy flowers on top of the cake I used Wilton Icing Tip 1M. I just made swirls with the icing making little flowers all over the top. I straight iced the edges and then piped little balls around the bottom.