- 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
- 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.
03/04/2017
recipepes.com
Peanut Butter and Chocolate Cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
