2 c All-purpose flour
1 ts Baking soda
2 c Sugar
1 c Butter or margarine
1/4 c Cocoa
1 c Water
1/2 c Buttermilk
2 lg Eggs
1 ts Vanilla extract
1 1/2 c Creamy peanut butter
COCOA FROSTING
1/2 c Butter or margarine
1/4 c Cocoa
1/3 c Buttermilk
1 16 oz. package powdered
-sugar, sifted
1 ts Vanilla extract
Combine first three ingredients; set aside. Melt butter in a large heavy
saucepan over medium heat; whisk in cocoa and next three ingredients. Bring
to a boil over medium heat, stirring constantly.
Remove from heat; stir in flour mixture until smooth. Stir in vanilla.
Pour batter into a greased and floured 13×9 inch pan.
Bake at 350?F for 20 to 25 minutes or until a wooden pick inserted in
center comes out clean. Cool 10 minutes on a wire rack. Spread peanut
butter over warm cake. Cool completely. Spread Cocoa Frosting over peanut
butter; cut into squares.
FROSTING: Bring first three ingredients to a boil in a large saucepan over
medium heat, stirring constantly. Stir in powdered sugar until smooth.
Remove from heat; stir in vanilla. Yield: 2 1/2 cups
Yields
15 Servings