This is a very good tasting, quick and very easy to make chocolate cake
that everybody likes. It bakes up easily in a 9 x 13 sheetcake pan and I
frost and serve it right in that baking pan. I love the chocolate taste that
the coffee enhances (I always use decaf coffee) and the frosting adds the
perfect peanut butter taste. I usually chop peanuts to sprinkle on top for
extra crunch and to add a bit of decoration.
PEANUT BUTTER CHOCOLATE CAKE
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 milk
2/3 cup vegetable oil
1 teaspoon vanilla
1 cup brewed coffee, room temperature
Grease and flour a 9 x 13 inch pan. Preheat oven to 350 degrees.
In a mixing bowl, combine the dry ingredients well. Add the eggs, milk, oil and vanilla,
beat for 2 minutes. Stir in the coffee--this is a thin batter. Pour into prepared pan and
bake at 350 degrees for 35-40 minutes or until toothpick inserted in center of cake
comes out clean. Cool completely before frosting.
PEANUT BUTTER FROSTING
1 package (3 ounce) cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 Tablespoons milk
Beat the cream cheese and peanut butter in mixing bowl until creamy. Beat in powdered
sugar, milk and vanilla. Spread over cake and sprinkle with chopped peanuts or miniature
chocolate chips for garnish. Store cake in refrigerator.
Yields 12-16 servings.