| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Margarine |
| 1 |
c |
Water |
| 1/2 |
c |
Vegetable Shortening |
| 3 |
tb |
Cocoa; ( heaping ) |
| 2 |
|
Eggs; ( beaten ) |
| 1 |
ts |
Baking Soda |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 2 |
tb |
Peanut Butter |
| 1/2 |
c |
Margarine |
| 3 |
tb |
Cocoa; ( heaping ) |
| 16 |
oz |
Powdered Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped Nuts; ( Optional ) |
| 6 |
tb |
Milk |
INSTRUCTIONS
ICING
From: arielle@taronga.com (Stephanie da Silva)
Place in large mixing bowl: Flour, Sugar, and Salt. (Combine Mixture)
Place in saucepan: Margarine, Water, Shortening, and Cocoa. Bring to boil
and pour over flour mixture. Mix Well.
Place in another bowl: eggs, Baking Soda, Buttermilk, and Vanilla. Mix Well
add this mixture to hot mixture. Mix Well.
Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min.
While cake is HOT spread very thin layer of Peanut Butter on it. (You may
not use all of the Peanut Butter!)
Icing: Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well.
Take off heat and add powdered sugar, Vanilla, Nuts, and Milk ( add just
enough milk to make the icing thin enough to spread). Mix Well. ICE CAKE
WHILE HOT.
Posted to Bakery-Shoppe Digest by Musique68 <Musique68@aol.com> on Apr 2,
1998
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