2 Cups Flour
2 1/2 Cups Sugar
3/4 Cups Unsweetened Cocoa Powder
2 tsp. Baking Soda
1 tsp. Salt
1 Cup Coconut Oil
1 Cup Sour Cream
1 1/2 Cups Water
2 Tbsp. White Vinegar
1 tsp. Vanilla
Preheat oven to 350 degrees. Spray cake pans with cooking spray. Line the bottom with waxed paper, spray paper.
Sift flour, sugar, cocoa, baking soda, and salt in large bowl. Whisk to combine. Add oil and sour cream, whisk. Beat in water, vinegar, and vanilla. Whisk in eggs until blended. When batter is mixed well pour in prepared cake pans.
Bake for 30 – 35 minutes (3-8″ pans). Let cool in pans for 20 minutes, invert onto wire racks, peel off wax paper, and place in freezer while preparing frosting.
Peanut Butter Frosting
10 oz Cream Cheese, room temp
1 Stick of Butter, room temp
5 Cups Confectioners Sugar
2/3 Cup Smooth Peanut Butter
Beat cream cheese and butter until light and fluffy. Gradually add in confectioners sugar, mixing thoroughly. Continue to beat on medium until light and fluffy, 3-4 minutes.
Add peanut butter and beat until blended.
Frost cake. If having issues with crumbs, do a crumb coat and place in the freezer to firm up before adding another layer of frosting.
8 oz Semisweet Chocolate Chips
3 Tbsp Smooth Peanut Butter
2 Tbsp Honey
1/2 Cup Half & Half
Combine chocolate, peanut butter, and honey into a double boiler. Whisk until chocolate is melted and smooth.
Remove from heat and whisk in half and half, beating until smooth.
Cool slightly. Pour over frosted cake while still warm.