Chocolate Cake with Peanut Butter & Chocolate Cream

A simple throw-together cake that doesn't need to cool before icing.  Perfectly moist and peanut-buttery.

Cake:

2 cups flour

2 cups sugar

1/4 cup cocoa powder

1 tsp baking soda

1/4 tsp salt

1 1/4 cups milk

2 Tbsp sour cream

1/2 cup melted butter

1 tsp vanilla

2 eggs

Tie on your apron.  Preheat oven to 375 degrees.  Spray two 10 inch cake pans with a cooking spray such as Pam.   Set pans aside.  Sift dry ingredients into a large bowl.  Add remaining ingredients and beat with a mixer on medium speed until well blended.  Pour batter into pans.  Bake for approximately 20 minutes or just until the center of the cakes spring back when lightly touched.  Remove from oven and prepare Chocolate Cream.

Chocolate Cream:

1/2 cup heavy cream

8 ounces semisweet chocolate chips

Heat cream in a medium bowl in the microwave until hot, but not yet boiling.  Add in chocolate chips and whisk until smooth and creamy.  Set aside.

Peanut Butter:

Choose your favorite crunchy or smooth peanut butter and spread a thin layer on top of cakes.  Pour Chocolate Cream over the top of the peanut butter, spreading if necessary to completely cover cakes.  Serve warm or cool.

Variation:

If you love anything mini as much as we do, fill little creme brulee pans with batter.  (Remember to spray little pans with cooking spray before filling).  Place pans on top of a baking sheet and bake for approximately 15 minutes or until center of cakes spring back when lightly touched.  Cover with peanut butter and Chocolate Cream as detailed above.  Remove from little pans and serve.  (Note:  Make sure to remove mini cakes from creme brulee pans before serving, as the recipient will expect a creme brulee-like texture, and these are definitely cake-ish).