| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Box; (1 lb. 3 oz.) yellow cake mix |
| 2 |
|
Eggs |
| 1/2 |
c |
Creamy peanut butter FROSTING |
| 6 |
tb |
Margarine |
| 6 |
tb |
Milk; (up to 7) |
| 1/2 |
c |
Creamy peanut butter |
| 4 |
tb |
Cocoa |
| 6 |
c |
Confectioner sugar; (approximately) |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CHOCOLATE-PEANUT BUTTER
Decadent!
Preheat oven to 350 degrees. Lightly grease two 9-inch cake pans. Combine
the dry cake mix, the amount of water specified on the box, the two eggs,
and the peanut butter. Mix as directed. .Pour the batter into the prepared
pans and bake 25-30 minutes or until the surface springs back. Remove from
the oven and let cool in the pans for 10 minutes. Remove the cake from the
pans and cool completely. Frost with chocolate frosting or use the
following Chocolate-Peanut Butter Frosting.
Chocolate-Peanut Butter Frosting: Melt margarine, peanut butter, cocoa, and
milk. Bring to boiling. Add the confectioners sugar to make the right
spreading consistency. Add the vanilla, and spread.
Posted to recipelu-digest Volume 01 Number 486 by Kara9718
<Kara9718@aol.com> on Jan 10, 1998
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