Peanut Butter Chocolate Cake
|All purpose flour||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking cocoa||2⁄3 Cup (10.67 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Brewed coffee||1 Cup (16 tbs) (At Room Temperature)|
|For peanut butter frosting:|
|Cream cheese||3 Ounce, softened (1 Package, 3 Ounces)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Confectioners sugar||2 Cup (32 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
In a mixing bowl, combine dry ingredients.
Add eggs, milk, oil and vanilla; beat for 2 minutes.
Stir in coffee (batter will be thin).
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely on a wire rack.
For frosting, beat the cream cheese and peanut butter in a mixing bowl until smooth.
Beat in sugar, milk and vanilla.
Spread over cake.
Sprinkle with chocolate chips if desired.
Store in the refrigerator.