-BATTER-
1 c Butter or margarine
1/4 c Cocoa
1/ c water
1/2 c Buttermilk
2 Eggs; well beaten
2 c Sugar
2 c Unsifted flour
1 ts Baking soda
1 ts Vanilla
1 1/2 c Smooth peanut butter
-ICING-
1/2 c Butter or margarine
1/4 c Cocoa
6 tb Buttermilk
1 lb Confectioners sugar
1 ts Vanilla
Notes: 1990 Finalist. Mary Santore, Nesquehoning. The Times, PA.
Batter: In saucepan combine butter, cocoa, water, buttermilk and eggs. Stir
constantly over low heat until mixture bubbles.
In a large bowl mix sugar, flour and baking soda. Stir hot mixture into dry
ingredients. Beat until smooth. Stir in vanilla.
Pour mixture evenly into a greased and floured 9×13″ baking pan. Bake at
350 for 25 minutes or until firm to the touch in center.
Cool cake in pan until cold. Spread peanut butter evenly over cooled cake.
ICING: In a saucepan heat butter, cocoa and buttermilk until bubbly.
Place confectioners sugar in large bowl. Beat in hot mixture. Beat until
smooth. Spread mixture evenly over peanut butter topping.
Yields
1 Servings