Peanut Butter-buttermilk Chocolate Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Flour |
| 2 | c | Sugar |
| 1/2 | t | Salt |
| 1/2 | c | Margarine |
| 1 | c | Water |
| 1/2 | c | Vegetable Shortening |
| 3 | T | Cocoa, heaping |
| 2 | Eggs, beaten | |
| 1 | t | Baking Soda |
| 1/2 | c | Buttermilk |
| 1 | t | Vanilla |
| 2 | T | Peanut Butter |
| 16 | oz | Powdered Sugar |
| 1/2 | c | Chopped Nuts, Optional |
| 6 | T | Milk |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 6797
Calories From Fat: 2293
Total Fat: 260.3g
Cholesterol: 441.6mg
Sodium: 3969.7mg
Potassium: 1492.4mg
Carbohydrates: 1077.7g
Fiber: 16.2g
Sugar: 870.3g
Protein: 69.1g