Chocolate Peanut Butter Football Cake

Alright, no puns here. Just a good, old fashioned chocolate cake... in the shape of a football. 

In all honesty, I'm not a big fan of cake. I'd take a nice berry pie over a big slice of chocolate-y, ganache-y cake any day. None the less, Super Bowl Sunday seemed like the most opportune time to pull the football mold out of the cabinet. 

I figured if I'm making a big chocolate cake for the big game, why not add some peanut butter to the game plan. As with the Jack Peanut Butler and Jelly Cupcakes, we're going to make the peanut butter in this recipe rather than using the store-bought stuff. 

What do yinz make for the big game? And let's be real - are yinz even watching, or do you prefer to relive highlights from Super Bowls IX, X, XIII, XIV, XL, XLIII? Whatever you watch tonight, be sure to chow down on some super snacks. 

Chocolate Peanut Butter Football Cake
Recipe adapted from Jen's Favorite Cookies

For the cake
1 1/2 cup unsalted peanuts
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cup sugar
2 eggs, at room temperature
1 cup sour cream
1 tsp vanilla extract
1/2 tsp salt
2 tsp baking soda
1/2 cup dark cocoa powder
1 cup milk
2 cups flour, sifted

For the frosting
1 cup (2 sticks) unsalted butter, softened
1/2 cup dark cocoa powder, sifted 
5 cups confectioner's sugar, sifted
1 tsp vanilla
3 tbsp milk

White writing frosting for details

Preheat oven to 350 degrees. 

Pulse peanuts in food processor on high until peanut butter forms, about 4 minutes. Cream together butter and sugar in large mixing bowl with hand mixer on medium speed. Add eggs, one at a time, scraping down sides of bowl. Mix in sour cream, vanilla and peanut butter. Add salt, baking soda and cocoa powder. Add flour in 3 additions, alternating with milk. Scrape down sides of bowl and mix until thoroughly combined. 

Spray cake pan with non-stick baking spray, then pour batter into pan. Bake 55-65 minutes until a toothpick comes out clean from center (if using a standard 8" round cake pan, bake time will only be 25-35 minutes). 

Cream together butter and cocoa powder in a medium mixing bowl. Add confectioner's sugar 1 cup at a time, alternating with milk. Mix in vanilla and scrape down sides of bowl until smooth. 

Remove cake from oven and allow to cool completely. Invert cake onto plate. Frost cake with an offset spatula. Use white writing icing for detailing. 

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