“Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.”
Excellent cake! It is very rich though, so eat in small portions. I found it was easiest to microwave the peanut butter for 30 seconds and then pour in on.
I love this kind of icing. It’s simple to make, so that’s always a plus. And, it’s so soft and gooey. It goes on the cake while it’s warm, and then it hardens and sets as it cools. It forms some kind of serious shield over the cake. Don’t be alarmed if the icing cracks and crinkles when you cut into it. That’s just the nature of this kind of icing. If it bothers you, that’s why some very smart person invented garnishes. Maybe some chopped peanut butter cups?
* 1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
* 2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
* 3 _ Place butter in a medium saucepan. Melt over medium heat.
* 4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
* 5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
* 6 _ Transfer batter to prepared pan and spread evenly.
* 7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
* 8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
* 9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
* 10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
* 11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
* 12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.