Peanut Butter Chocolate Cake Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 2/3 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 2/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup brewed coffee, room temperature
• PEANUT BUTTER FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 cups confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• miniature semisweet chocolate chips, optional
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Directions

• In a bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin).
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
• For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator. Yield: 12-16 servings.

Peanut Butter Chocolate Cake published in Country Woman May/June 1996, p29