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Peanut Butter and Chocolate Cake II

Peanut Butter and Chocolate Cake II

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
BRENDABOWEN

BRENDABOWEN

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 718 kcal
  • 36%
  • Fat:
  • 36.7 g
  • 56%
  • Carbs:
  • 93.1g
  • 30%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

wonder
21

wonder

2/8/2007

I think it may be a better idea to add the eggs after the hot wet ingredients are added to the dry ingredients because heating the eggs caused them to cook a little.

Lally
15

Lally

4/26/2007

Excellent recipe. Light and fluffy cake with a nice thick topping. Very rich tasting (have a lot of milk on hand for your guests to drink). I constantly stirred the contents of the saucepan until everything came to a boil (to avoid cooking the eggs as another Reviewer had that problem) and it worked out fine. One last note, warm up the chocolate icing when you are ready to ice the cake, it spreads a lot easier.

CABNOLEN
13

CABNOLEN

3/5/2006

It smelt good and looked good before I put it into the oven. It didn't turn out at all, it was hard and thick and didn't puff up, I followed your instructions exactly and would like to know how everyone else succeded! Very disappointed :(

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