Paula Johns's Recipe

Peanut Butter Passion Cake

Category: Sweets

Cook Time 50 minutes
Prep Time 30 minutes

Ingredients for Cake:
2 c sugar
1 cup veg oil
2 eggs
1 tsp vanilla extract
3 c all purpose flour
3/4 c cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 c coffee, room temp
1 c buttermilk

For Frosting:
8 oz cream cheese, room temp
1 c peanut butter, creamy
1/2 c powedered sugar
1/2 salt
12 oz non-dairy whipped topping, thawed (cool whip)
1/2 c chocolate sandwich cookie crumbs (oreos)
2 c chopped peanut butter cups
1/4 prepared fudge frosting

1. Preheat oven to 350 degrees
2. Grease and flour 9x13x2-inch round pans, 8 inch round pans or 1 10 inch round pan and set aside
3. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute
4. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
5. Pour batter into prepared pan(s)and bake ffor approximately 40-50 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8 inch and 9 inch cakes will bake in less time than 10 inch and 9x13x2 inch cakes so check for doneness.
6. Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter unitl smooth.
7. Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.
8. Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.
9. Chop individually wrapped peanut butter cups (about 8 in a package) and chop them up into chunks on top of the cake (add crumbs). Drizzle with softened fudge frosting (soften in the microwave for about 10 seconds). Chill until serving time.
10. You may split the layers if you like and spread frosting between the layers. The layers are easier to work with if they are well chilled.