Chocolate Peanut Butter Cake


For the crust

  • 1 cup graham cracker crumbs
  • 1 cup ground Spanish peanuts (red skinned)
  • 1/3 cup brown sugar
  • 1/3 cup butter, melted

For the chocolate layer

  • 1/2 cup butter, softened
  • 3/4 cup powdered sugar
  • 1 egg
  • 3 oz. semi- or bittersweet chocolate, melted
  • 1 tsp. vanilla

For the peanut butter filling

  • 8 oz. cream cheese, softened
  • 1 cup smooth peanut butter
  • 1 cup sugar
  • 2 Tbs. butter, melted
  • 1 cup whipping cream
  • 1 1/2 tsp. vanilla

For the chocolate topping

  • 2/3 cup whipping cream
  • 7 oz. semi- or bittersweet chocolate


  1. Combine cracker crumbs, peanut meal, brown sugar, and butter.
  2. Press into lightly buttered 9 or 10 inch springform pan and chill.


  1. Cream butter and powdered sugar together thoroughly. Add egg and combine well. Add chocolate and vanilla, again combining thoroughly. Spread chocolate mixture over chilled crust. Chill again


  1. Mix cream cheese, peanut butter, sugar, and butter until smooth and well blended.
  2. Whip cream with vanilla and fold completely into peanut butter mixture.
  3. Spread over chocolate layer and chill at least 6 hours.


  1. Chop chocolate. Heat cream to scalding point and pour over chocolate. Stir until melted and smooth. Pour evenly over chilled peanut butter layer.
  2. Chill until topping is firm.
  3. Sprinkle with additional chopped peanuts if desired. Remove from pan and serve.


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