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.
Original recipe makes 1 – 9×13 inch pan
Ingredients
1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 1/2 tablespoons vegetable oil
1/4 cup unsweetened cocoa powder
1/2 cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.
Nutrition
Calories: 718 kcal
Carbohydrates: 93.1 g
Cholesterol: 36 mg
Fat: 36.7 g
Fiber: 3 g
Protein: 10.1 g
Sodium: 446 mg