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

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