Chocolate Cake with Peanut Butter Frosting

For the Chocolate Cake:
2 C. Flour
1/2 C. Cocoa Powder
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 C. Butter
3/4 C. Sugar
1 Tsp. Lemon Juice
4 Eggs
3/4 C. Milk

For the Peanut Butter Frosting:
8 oz. Cream Cheese
1 1/2 C. Peanut Butter
3/4 C. Heavy Cream
1 Tsp. Vanilla
1/2 C. Confectioner's Sugar

Preheat the oven to 350 degrees. Grease two 8 inch cake pans and set aside. Sift together flour, cocoa powder, baking soda and baking powder. Set aside. In large bowl, cream together the sugar, butter and lemon juice until light and fluffy. The lemon juice will help keep it moist.


Separate the egg yolks from the egg whites. This can be done in your hands, allowing the whites to slide between your fingers, or with the shell. If using the shell, crack it on a flat surface for a more even split. Place whites in a separate bowl.

Beat in the egg yolks to the butter mixture one at a time. 

Whisk the egg whites for 3-5 minutes to let air in and produce bubbles to help the cake rise. Add whites with the butter mixture and mix well once again. 

Next, add milk and flour mixture alternatively to the butter mixture. 

Once it is mixed thoroughly, place half of the batter in one cake an and the other half in the second cake pan. Place in oven for 30 minutes. Let cool before removing from pans.

Meanwhile, mix together cream cheese and peanut butter. Add heavy cream, vanilla and confectioner's sugar to the cream cheese mixture and mix thoroughly. Coat both layers of the cake evenly with frosting, and then place on layer on top of the other.