Peanut butter-chocolate cake
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 2 | cups | Sugar |
| 1 | cup | Butter or margarine |
| ¼ | cup | Cocoa |
| 1 | cup | Water |
| ½ | cup | Buttermilk |
| 2 | larges | Eggs |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Creamy peanut butter |
| ½ | cup | Butter or margarine |
| ¼ | cup | Cocoa |
| ⅓ | cup | Buttermilk |
| 1 | 16 oz. package powdered sugar, sifted | |
| 1 | teaspoon | Vanilla extract |
Directions
COCOA FROSTING
Combine first three ingredients; set aside. Melt butter in a large heavy saucepan over medium heat; whisk in cocoa and next three ingredients. Bring to a boil over medium heat, stirring constantly.
Remove from heat; stir in flour mixture until smooth. Stir in vanilla.
Pour batter into a greased and floured 13x9 inch pan.
Bake at 350øF for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Spread peanut butter over warm cake. Cool completely. Spread Cocoa Frosting over peanut butter; cut into squares.
FROSTING: Bring first three ingredients to a boil in a large saucepan over medium heat, stirring constantly. Stir in powdered sugar until smooth.
Remove from heat; stir in vanilla. Yield: 2½ cups Typed in MMFormat by cjhartlin@... Source: Southern Living Summertime Magazine 1999 Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Jun 22, 1999