Chocolate Peanut Butter Marshmallow Cake

Okay, I have two chocolate peanut butter cakes to share with you, and this is the first.  The reason I have two, is because I couldn't decide which one to make.  This is also my husband's birthday cake!  Yet another year gone as I smile that however old I get, he will always be older.  My husband loves peanut butter, while I am not a super fan.  I can totally live without it.  This means that we don't often have peanut butter themed anything at our house.  Not peanut butter cookies, or peanut butter pie, or cake, or anything besides peanut butter sandwiches for lunch.  I figure that his birthday would be a perfect opportunity to whip out the peanut butter and bake him up a much desired treat. 

Chocolate Peanut Butter Marshmallow Cake

Cake:
1 cup all purpose flour
1 cup granulated sugar
1 Tablespoon cornstarch
1/3 cup black cocoa powder, or dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 + 2 Tablespoons water

Peanut Butter Filling:
3/4 cup creamy peanut butter
2 cups (8 ounces) powdered sugar
1 teaspoon vanilla extract
1/3 cup milk

Vanilla Marshmallow Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
3 cups powdered sugar
1 teaspoon vanilla extract
3 Tablespoons milk
1 cup (1/2 of a 7 ounce jar) marshmallow cream
Honey Roasted peanuts, for garnish, if desired

Preheat the oven to 350F.  Grease and flour 2 9-inch round baking pans.  Set aside.

In a large bowl, whisk together the flour, sugar, cornstarch, cocoa powder, baking powder, salt, and baking soda until combined.  Add the eggs, oil, and vanilla, and beat until smooth.  Add the water and beat on low speed just until combined.  Pour the cake batter evenly into the prepared pans.  Bake for about 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Remove cakes from the oven and let cool for about 10 minutes in the pan, then turn the cakes out onto a cooling rack to finish cooling.

For the peanut butter filling, in a medium bowl, beat together the peanut butter, powdered sugar, and vanilla extract.  Add the milk and beat until smooth.  Note:  It will look very thin, like there is too much liquid.  As you continue to beat, the filling will tighten up to a firmer consistency.

For the vanilla marshmallow frosting, in a large bowl cream together the butter and shortening. Beat in the powdered sugar.  The mixture may be crumbly.  Add the vanilla extract and milk, and beat until smooth.  Beat in the marshmallow cream until incorporated.

To assemble the cake, place a cake layer upside down on a serving plate.  Spread the peanut butter filling over the top just to the edges.  Place the second cake layer right side up on top of the filling.  Frost the top and sides of the cake with the vanilla marshmallow frosting.  Garnish with peanuts, if desired.  Note:  You will probably have about a cup of frosting left over.  Just store it in a covered container in the refrigerator for another use.  Makes 8 to 12 servings.

Enjoy!  -Cardamommy