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Peanut Butter-chocolate Cake

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Desserts 15 Servings

INGREDIENTS

2 c All-purpose flour
1 t Baking soda
2 c Sugar
1 c Butter or margarine
1/4 c Cocoa
1 c Water
1/2 c Buttermilk
2 Eggs
1 t Vanilla extract
1 1/2 c Creamy peanut butter
1/2 c Butter or margarine
1/3 c Buttermilk
1 16 oz. package powdered
sugar sifted

INSTRUCTIONS

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
350øF 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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 501
Calories From Fat: 287
Total Fat: 33.2g
Cholesterol: 28.1mg
Sodium: 343.9mg
Potassium: 275.3mg
Carbohydrates: 45.6g
Fiber: 2.5g
Sugar: 28.3g
Protein: 9.6g


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