Peanut Butter and Chocolate Melt Away Cake |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 15 |
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This one has 1/2 cup more butter in the cake and a chocolate icing. I made it in a Williams Sonoma Lady Ann cake pan. It is 1 layer pan with an indention for the peanut butter. It looks very professional and appealing. Ingredients:
1 cup butter |
1/4 cup cocoa |
1 cup water |
1/2 cup buttermilk |
2 eggs, beaten |
2 cups sugar |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon vanilla |
3/4 tablespoon vegetable oil (peanut preferred) |
1 cup peanut butter |
1/4 cup cocoa |
1/2 cup butter |
6 tablespoons buttermilk |
1 teaspoon vanilla |
1 lb powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Combine butter, cocoa, water, buttermilk, and eggs in a pan.
3. Cook over low heat until bubbly.
4. Add flour, sugar, baking soda, and vanilla.
5. Mix well.
6. Pour into nonstick 11x13-inch cake pan or Lady Ann cake pan.
7. Bake for 30 minutes.
8. Mix the oil and peanut butter together and spread over warm cake.
9. Chill thoroughly.
10. Make icing by combining cocoa and butter in pan.
11. Cook until bubbly.
12. Add the remaining ingredients.
13. Mix until spreading consistency.
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