Ingredients
- Cake
- 2 large eggs
- 1 cup [2 sticks] butter or margarine
- 1 cup water
- 1/2 cup buttermilk
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 2 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- Topping
- 12 ounces creamy peanut butter at room temperature
- 1 teaspoon peanut or salad oil
- Frosting
- 1/4 cup butter or margarine [1/2stick]
- 3 tablespoons of butter milk
- 2 tablespoons unsweetened cocoa
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
Preparation
Step 1
1. Make cake: grease and flour one 13 x 9 2" baking pan, set aside. Preheat oven to 350°F.
2. In a small sauce pan, lightly beat eggs, add 1 cup butter, the water, 1/2 cup buttermilk, 1/4 cup cocoa and the vanilla. Over medium heat, cook, stirring occasionally, just until mixture begins to boil. Meanwhile, in a medium bowl, combine granulated sugar, flour and baking soda. Pour the hot mixture over the sugar mixture: stir until well mixed. Pour into prepared saucepan, spreading evenly. Bake 25 minutes, or until cake tester inserted in center of cake comes out clean. Cool in pan on wire rack for 15 minutes.
3. Cake may be left in pan cool completely or removed from pan: cover a 13" x 9" piece of cardboard with foil. Run knife around edge of pan to loosen cake. Place foil covered cardboard, smooth side down, on cake. Place large wire rack or a cutting board up side down on cardboard. Grasping the rack and hand pan firmly, invert so that they cake drops onto the cardboard and rack: remove pan. Let cake cool.
4. Topping - in a small bowl stir peanut butter with oil to make spreading consistency, spread evenly over top of cooled cake.
5. Frosting - in a small sauce pan combine butter, butter milk and cocoa. Over medium heat, bring to boil: remove from heat. Stir in confectioners sugar and vanilla until smooth. With teaspoon drop frosting onto peanut topping in three consecutive or five lengthwise rows, working quickly before frosting sets. With metal spatula draw edge through defrosting crosswise, then lengthwise to make decorative design.
Makes 15 servings.