CAKE:
1 cup margarine
1/4 cup cocoa
1/2 cup buttermilk
2 eggs -- slightly beaten
1 cup water
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1 cup peanut butter (actually 1-2 cups) -- room temperature
TOPPING:
1/2 cup margarine
1/4 cup cocoa
1 pound powdered sugar
1 teaspoon vanilla
6 tablespoons buttermilk
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1. To prepare cake melt margarine and cocoa in saucepan. Add buttermilk, eggs, and water. Cook on medium until bubbly, but not quite boiling. Stir in sugar, flour, baking soda, and vanilla and mix until smooth. Pour into greased 9" x 13" baking pan.
2. Bake at 350 degrees for 25 minutes. Cool slightly. Spread peanut butter on top of cake and refrigerate.
3. To prepare topping combine margarine and cocoa and heat until bubbly, stirring constantly. Remove from heat and stir in sugar, vanilla, and buttermilk. Beat until smooth. Spread evenly over cake and refrigerate.
NOTE: To spread peanut butter more easily, spoon lumps of peanut butter onto still warm cake. Spread peanut butter after it softens slightly.
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