Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Tuesday, April 20, 2010

Sour Cream-Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate-Peanut Butter Glaze. Seriously.

When I looked at the weather forecast for New Hampshire last weekend, I decided to replace my plans for spring hiking, tennis and sunny BBQs with plans for baking – with lots of chocolate. Rebecca had recently recommended the Smitten Kitchen’s Chocolate Peanut Butter cake. When I checked out the recipe, I decided it was so absurd that I just had to make it. The list of ingredients alone was comical: cream cheese, sour cream, butter, chocolate, sugar, peanut butter, half and half, etc.

It took most of the afternoon to put together the three layers, make the frosting and finally top it all off with the glaze. But it was more than worth it. For those of you who doubt the power of cream cheese, powdered sugar, and peanut butter to make an incredible frosting, this will change your mind. If I made it again, I would probably use less sugar in the frosting and maybe use a mixture of semi-sweet and unsweetened chocolate for the glaze. Did I just say if, I meant when.

1 comment:

  1. I LOVE smitten kitchen. Everything they have looks amazing. You should check out their recipe for their Salted Caramel Tart.