I found a chocolate cake with peanut butter in a 1980s Canadian newspaper, perhaps it is the same as the ad in Chatelaine. If not, I'm also including a bunch of other recipes from Fry's!
FRY'S UNSWEETENED COCOA POWDER'S BLACK CAT CAKE
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp. baking powder
1/2 cup butter, softened
1/2 cup smooth peanut butter
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla
1 cups milk
Fudgy Frosting (recipe follows)
Sift together flour, cocoa powder and baking powder. Cream butter and peanut butter; gradually beat in sugar. Add eggs one at a time, beating in well after each addition. Stir in vanilla. Add sifted dry ingredients to creamed mixture alternately with milk, combining lightly after each addition. Divide batter between two greased and waxed-paper-lined nine- inch round layer cake pans.
Bake in preheated 350 degree F oven for 35 to 40 minutes. Cool pans on wire racks for 10 minutes. Remove from pans; peel off paper. Cool completely.
TO MAKE CAT:
Place one cake layer for the body on a large tray or cutting board. From remaining cake layer cut a circle for the head about six inches in diameter, using a plate as a guide. Place head on top of body. Cut ears and tail from trimmings; secure to cat's head and body with toothpicks. (Make sure you take out the toothpicks when serving children.) Frost cat with fudgy frosting and decorate with assorted candies.
FUDGY FROSTING:
Makes about two cups
Melt in a saucepan:
1/3 cup butter
Remove from heat. Stir in:
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
Alternately blend in until frosting is smooth, spreadable:
4 cups sifted icing sugar
1/2 cup milk
FRY'S FUDGY LAYER CAKE
Makes 1 (2 layer) cake
1 cup Fry's Unsweetened Cocoa Powder
1 3/4 cups sugar, divided use
2/3 cup water
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup butter, softened
3 eggs
2 tsp vanilla
1/2 cup milk
Chocolate Frosting Royale (recipe follows)
Combine cocoa powder and 1/2 cup of the sugar in large saucepan. Gradually stir in 2/3 cup water. Cook and stir over medium heat, until mixture boils; cool.
Sift together flour, baking soda and salt.
Cream butter in large mixer bowl until light; gradually beat in remaining 1 1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in cooled chocolate mixture and vanilla. Add dry ingredients to creamed mixture alternately with milk, combining lightly after each addition. Divide batter between two greased and wax paper-lined 9-inch round layer pans.
Bake in preheated 350 degree F oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off paper. Cool completely.
Frost with Chocolate Frosting Royale.
CHOCOLATE FROSTING ROYALE
Makes about 2 cups
In large saucepan melt:
1/3 cup butter
Remove from heat. Stir in:
1/2 cup Fry's Unsweetened Cocoa Powder
1 tsp vanilla
Alternately blend in until frosting is smooth and spreadable:
4 cups sifted icing sugar
1/2 cup milk
FRY'S SWISS ROLL
Makes one cake
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup white granulated sugar
1/3 cup water
1 tsp vanilla
WHIPPED CREAM FROSTING:
2 cups heavy whipping cream
1/2 cup unsweetened cocoa powder
1/2 cup of sugar
1/4 cup coffee or chocolate liqueur
Sift together flour, cocoa powder, baking powder and salt.
Beat eggs in a small bowl until thick and lemon colored. Gradually beat in the sugar. Stir in 1/3 cup water and vanilla. Blend in sifted dry ingredients at lowest speed on mixer. Spread batter in a greased and waxed paper lined 15x10x3/4-inch jelly roll pan.
Bake in preheated 375 degree F oven for 12 minutes. Invert cake immediately onto tea towel dusted with unsweetened cocoa powder. Peel off paper. Roll up cake and towel together, starting at short end. Cool on wire rack seam side down.
TO PREPARE THE FROSTING
Combine the ingredients for the frosting; cover and refrigerate for 1 hour.
Whip chilled cream mixture until softly stiff.
Unroll cake, and spread 1/2 the whipped cream over cake. Re-roll cake and frost with remaining whipped cream. Garnish as desired.
SURPRISE CAKE
2 cups sifted all purpose flour
1 cup sugar
1/3 cup Fry's Unsweetened Cocoa Powder
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2/3 cup mayonnaise
2 teaspoons vanilla
Sift flour, sugar, cocoa powder, baking powder, baking soda and salt into mixing bowl. Add 1 cup water, mayonnaise and vanilla; beat until well blended and smooth. Pour batter into two lined and greased 8-inch layer cake pans or into one lined and greased 9-inch square pan.
Bake in 350 degree F oven 30-35 minutes for 8-inch layers or 45-50 minutes for 9-inch square cake. Cool in pan(s) 10 minutes, then remove from pan and complete cooling on rack. Frost as desired when cold.
WESTERN CHOCOLATE CAKE
1 cup sugar
1 cup sour cream
1 tablespoon vegetable oil
1 1/2 cups sifted all-purpose flour
2/3 cup Fry's Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
Measure sugar and sour cream into mixing bowl. Mix well then add vegetable oil; beat until blended.
Sift in flour, cocoa powder, baking soda and salt; mix until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Spread batter in lined and greased 8-inch square pan.
Bake in 325 degree F oven for 40-45 minutes or until done. Cool in pan 10 minutes; remove and complete cooling on rack. Frost as desired when cake is cold.
DEVIL'S FOOD CAKE
1 2/3 cups all purpose flour
2/3 cup Fry's Unsweetened Cocoa Powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2/3 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup sour milk
Peppermint Frosting (#47)
Sift flour, cocoa powder, baking soda and salt onto waxed paper or into separate bowl.
Cream butter or margarine in mixing bowl until soft and fluffy. Add sugar; mix until blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla until smooth. Add sifted dry ingredients alternately with sour milk; beat well after each addition until smooth. Spread batter in two lined and greased 9-inch layer cake pans.
Bake in 350 degree F oven for 40-45 minutes or until done. Cool in pan for 10 minutes, then remove and complete cooling on rack.
Spread Peppermint Frosting between layers; frost cake with remaining frosting.
ONE BOWL CHOCOLATE CAKE
1 3/4 cups sifted all purpose flour
1 1/2 cups sugar
1/2 cup Fry's Unsweetened Cocoa Powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (very soft) shortening
2 eggs
1 1/4 cups milk
1 teaspoon vanilla
Have ingredients at room temperature. Preheat oven to 375 degrees F. Line and grease two 9-inch layer cake pans.
Measure and sift together flour, sugar, cocoa powder, baking powder, baking soda and salt into large mixing bowl. Add shortening, eggs, milk and vanilla; mix together. Beat 2 minutes on medium mixer speed or beat 250-300 strokes by hand; scrape bowl often during mixing. Divide batter and spread evenly in prepared pans.
Bake in 375 degree F oven 35-40 minutes or until done. Allow to cool 10 minutes in pans; remove and complete cooling on racks. Frost when cold with chocolate frosting or boiled frosting.
