 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
A decadent chocolate/peanut butter cake like none you have ever had before. My old buddy Bob from Austin Texas shared this recipe with me many moons ago! Ingredients:
1 cup butter or 1 cup margarine |
1/2 cup cocoa |
2 cups sugar |
2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1 cup water |
1/2 cup buttermilk or 1/2 cup sour milk |
2 eggs |
1 teaspoon vanilla extract |
12 ounces peanut butter (smooth or chunky) |
1 1/2 tablespoons oil |
1/2 cup butter or 1/2 cup margarine |
1/4 cup cocoa |
1 lb confectioners' sugar |
6 tablespoons buttermilk |
2 tablespoons vanilla extract |
Directions:
1. Melt butter in small saucepan.
2. Add cocoa powder and stir until smooth.
3. Stir dry ingredients together in large bowl.
4. In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip.
5. Pour egg mixture over dry ingredients; mix together until blended.
6. Add hot cocoa mixture and beat at medium speed for 2 minutes.
7. Pour into greased and floured 13 x 9-inch cake pan.
8. Bake in preheated 350 degree oven for 25 minutes or until done.
9. Cool thoroughly.
10. Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl.
11. When cake is thoroughly cool, spread over cake.
12. Frosting: Put sugar and vanilla in medium mixing bowl.
13. Melt butter in small saucepan.
14. Add cocoa powder; stir until smooth.
15. Add milk and heat over low heat until hot (just as it starts to bubble).
16. Pour hot mixture over sugar and beat until smooth.
17. Spread over peanut butter layer.
18. Let cake sit for at least an hour before serving so frosting has time to firm up.
|
|