Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle

Name: Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter Brittle
Yield: Makes 8 to 10 servings
Ingredients: Nonstick vegetable oil spray; 3 cups all purpose flour; 2 cups sugar; 2/3 cup sifted natural unsweetened cocoa powder (sifted, then measured); 2 teaspoons baking soda; 1 teaspoon salt; 2 cups water; 2/3 cup vegetable oil; 2 tablespoons apple cider vinegar; 2 teaspoons vanilla extract; Vegetable oil; 1 cup sugar; 1/2 cup light corn syrup; 1/4 cup water; 1 cup chopped lightly salted dryroasted peanuts; 1 teaspoon creamy (smooth) natural peanut butter (made with only peanuts and salt); 1/2 teaspoon baking soda; 1/2 teaspoon vanilla extract; 4 ounces imported milk chocolate, chopped; 5 tablespoons heavy whipping cream; 2 1/4 cups powdered sugar; 1 1/2 cups chilled heavy whipping cream; 3/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt); 3/4 cup chilled mascarpone cheese*

No, it's not a mistake. This cake really doesn't contain any eggs. The oil in the batter makes the cake moist; the rest of the ingredients provide enough structure to give the cake a great crumb.

By Dédé Wilson

December 3, 2008

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Chocolate Cake with Milk Chocolate-Peanut Butter Frosting and Peanut Butter BrittleJosé Picayo

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