THE STAFFORD COUNTY FLOUR MILLS -Hudson, Kansas-
  • Home
  • OUR STORY
    • About our Flour
    • History
    • Frequently Asked Questions
    • Sustainability
    • Hudson Cream Bakefest
    • Meet the Farmers
  • PRODUCTS
    • Retail Flour & Mixes
    • Commercial Flour
  • Recipes
    • Yeast Bread Recipes
    • Specialty Breads
    • Quick Bread Recipes
    • Cake Recipes
    • Cookie Recipes
    • Pie Recipes
    • Bread Machine Recipes
    • Main Dish/Side Recipes
    • Breakfast Recipes
    • Craft Recipes
    • Other Dessert Recipes
  • Contact
  • SHOP
    • Order Online
    • Order By Mail
  • Home
  • OUR STORY
    • About our Flour
    • History
    • Frequently Asked Questions
    • Sustainability
    • Hudson Cream Bakefest
    • Meet the Farmers
  • PRODUCTS
    • Retail Flour & Mixes
    • Commercial Flour
  • Recipes
    • Yeast Bread Recipes
    • Specialty Breads
    • Quick Bread Recipes
    • Cake Recipes
    • Cookie Recipes
    • Pie Recipes
    • Bread Machine Recipes
    • Main Dish/Side Recipes
    • Breakfast Recipes
    • Craft Recipes
    • Other Dessert Recipes
  • Contact
  • SHOP
    • Order Online
    • Order By Mail

Chocolate Cake with Peanut butter frosting

2019 Grand Champion- Edwards County Fair
​Made by Morgan Sebes

Ingredients:
  • 2 Cups Hudson Cream Short Patent Flour
  • 2 Cups Granulated Sugar
  • 3/4 Cup Cocoa Powder
  • 1 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 2 Large Eggs
  • 1 Teaspoon Salt
  • 1 Cup Buttermilk
  • 1 Cup Vegetable Oil
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 Cup Cold Brewed Coffee
Frosting: 
  • 1/2 Cup Butter, softened (or shortening)
  • 1 Cup Creamy Peanut Butter
  • 3 Tablespoons milk, or as needed
  • 2 Cups Confectioners Sugar
Picture
Directions:
1. Preheat oven to 300 degrees (or 350 degrees for layered cake). Grease the bottom and sides of a 13x9 inch baking pan or 2 9” round baking pans
2. Mix the flour sugar, cocoa, salt, baking powder and baking soda together in a large bowl.
3. Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
4. Add the oil, coffee and vanilla to the eggs, mix until well incorporated.
5. Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated. Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
6. Pour the batter into the prepared baking pan. (Hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.)
7. Bake at 300 degrees for 1 hour. Or 350 degrees for 30 minutes for a layered cake. Test for done-ness with a toothpick.
8. Frosting Directions: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy. Frost cake after it has cooled completely.
 
The Stafford County Flour Mills
​
108 Church Street
Hudson, Kansas 67545
COPYRIGHT 2019. ALL RIGHTS RESERVED.