B.A.C.C (Big Ass Chocolate Cake)

November 2, 2017

This 3-layer cake has substantial layers and could easily make 2 2-layer cakes as well. It’s from Scout’s Pub in Westhaven, and is a crowd favorite.

Ingredients

16 ounceschocolate, melted

2 cups (4 sticks)melted butter

1 cupsugar

1 cupdark brown sugar

2 cupslight brown sugar

1 cupcreamy peanut butter

8eggs

2 teaspoonsvanilla

½ cupheavy cream

4 cupsflour

3 teaspoonsbaking soda

2 teaspoonssalt

2 cupsbuttermilk

12 cupspowdered sugar

1 cupcocoa powder

1 cupmelted butter

3 teaspoonsvanilla

1 canevaporated milk

2 cupscreamy peanut butter

1 bottle ofchocolate syrup (24oz)

Preparation

To prepare cake:

1. Preheat oven to 350F. Place chocolate, butter, sugars, and peanut butter in mixer, mix for 2 minutes. Add eggs, vanilla, and heavy cream, mix on high for 3 minutes.

2. In separate bowl, sift flour, salt, and baking soda. Add to chocolate mixture, alternating with buttermilk.

3. Distribute batter evenly into 3 9-inch greased cake pans. Bake 35 minutes or until done. Cool.

To prepare icing:

1. Place sugar in mixer with cocoa, mix for 1 minute. Add butter, vanilla, milk, peanut butter and syrup. Mix on high for 2 minutes. Ice cake.