Nutter Butter Chocolate Cake

A quote from a favorite movie at our house comes to mind, “Pile it high and deep Mrs. M” (What About Bob). In the scene Bob Wiley was talking about salad, here I am talking Nutter Butter Chocolate Cake! If you are a chocolate & peanut butter fan, please make this cake! Moist chocolate cake and creamy peanut butter frosting with Nutter Butter Cookies!

Nutter Butter Chocolate Cake

Chocolate Cake:
1¾ cups flour
3/4 cup unsweetened cocoa
2 cups sugar
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup oil
2 eggs
2 tsp vanilla
1 cup boiling water

Preheat oven to 350°. In large bowl, stir together flour, cocoa, sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture and beat with electric mixer for at least 2 minutes. Add boiling water and mix until well incorporated. Batter will be thin. Pour into two 8″ or 9″ round cake pans liberally coated with non-stick spray (3 cups batter in each). Bake for 28-30 minutes or until pick inserted in center comes out clean. Cool completely before frosting.

Creamy Nutter Butter Frosting:
1/2 cup butter, melted
1/2 cup creamy peanut butter
2 cups powdered sugar
1 (8oz) Cool Whip, thawed
10 chopped Nutter Butter sandwich cookies

Combine melted butter and peanut butter. Mix in powdered sugar until fluffy.  Fold in Cool Whip until totally mixed into peanut butter mixture. Fold in chopped Nutter Butter cookies. Spread half the frosting over the first layer of cake, set second layer of cake over frosting and remaining frosting over the top of cake. Sprinkle more chopped Nutter Butter cookies and mini chocolate chips if desired.  Keep cake in refrigerator.

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


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