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Peanut Butter Chocolate Cake

Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia

12-16 ServingsPrep: 15 min. Bake: 35 min. + cooling

Ingredients

2 eggs
1 cup milk
2/3 cup canola oil
1 teaspoon vanilla extract
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
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

Directions

In a large bowl, combine the eggs, milk, oil and vanilla. Combine the
dry ingredients; gradually beat into egg mixture until blended. 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

2 of 2

Peanut Butter Chocolate Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 365 calories, 15 g fat (3 g saturated fat), 35 mg cholesterol, 308 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.