Peanut Butter and Chocolate Cake II recipe
All Recipes Dessert Recipes Cakes Sheet Cake Recipes
Ingredients
- 1 cup margarine ¼ cup unsweetened cocoa powder 1 cup water ½ cup buttermilk 2 eggs 2 cups all-purpose flour 2 cups white sugar ½ teaspoon baking soda 1 teaspoon vanilla extract 1 cup peanut butter 1 ½ tablespoons vegetable oil ¼ cup unsweetened cocoa powder ½ cup margarine 6 tablespoons buttermilk 1 teaspoon vanilla extract 3 ½ cups confectioners' sugar
Nutrition Info
- 718.3 caloriescarbohydrate: 93.1 gcholesterol: 31.7 mgfat: 36.7 gfiber: 3 gprotein: 10.1 gsaturatedFat: 7.1 gservingSize: -sodium: 445.9 mgsugar: 72.5 gtransFat: : -unsaturatedFat: : -
Directions Peanut Butter and Chocolate Cake II
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.