SUMMER IS HERE! I’ve spent the last few months crazy busy with school and spent an entire semester in a high school classroom teaching Shakespeare. To say I was in my element is an understatement! But now that school is finally done, it is time for me to play catch up! I’ve got lots of yummy recipes, new books reviews, new critters to discuss AND some serious travel about to happen! To start, my new favorite recipe….
So this cake has nothing to do with giraffes. It doesn’t even have giraffe spots or anything. The colors just reminded my friends of a giraffe, hence, the name. But I guess chocolate and peanut butter DO look like giraffe colors!
2 cups all purpose flour
2 cups sugar
1/2 stick of butter
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1/2 cup coffee
1 cup hot water
1 1/2 cup creamy peanut butter
1/2 cup marshmallow fluff
1 stick softened/room temperature butter
1 cup powdered sugar
Mini Chocolate chips
Pre-Heat oven to 350
1. Cream butter and eggs then add in the oil, coffee and water
2. Sift all dry ingredients while the wet ones are coming together.
3. Slowly add in the dry ingredients to the wet until just mixed in. DON’T OVER MIX!
4. Butter and flour 2 8 inch rounds, divide the batter between each
5. Bake for 35-40 minutes, or until a knife comes out clean
While the cakes are cooling….
1. Cream the room temperature butter with the peanut butter with a splash of vanilla
2. Add in the marshmallow fluff and slowly add in the powdered sugar
This frosting is not very sweet and makes just enough without over powering the chocolate cake.
Place one round on a cake stand. Smooth out about half of the frosting. Sprinkle some of the mini chocolate chips on top. Place the second round on top. Cover the top with the rest of the frosting and more mini chocolate chips.