| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts |
15 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
COCOA FROSTING
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 13x9 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 Typed in MMFormat by
cjhartlin@email.msn.com Source: Southern Living Summertime Magazine 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 22,
1999
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”