2 cups sugar2 cups flour
1 tsp baking soda
1/2 tsp salt
1-1/2 cups peanut butter
1/2 cup buttermilk
2 large eggs, lightly beaten
1 cup butter
1/4 cup unsweetened cocoa
Fudge Frosting (recipe follows)
Preheat oven to 325.
Stir together sugar, flour, baking soda, and salt. Add in peanut butter, buttermilk, ad eggs. Mix until well combined.
Melt butter is a saucepan oven medium heat. Whisk in 1 cup water and 1/4 cup cocoa. Bring to a boil, whisking constantly. Remove from heat.
Stir cocoa mixture into peanut butter mixture.
For 9 x 13 pan
Pour into two round cake pans sprayed generously with Bakers Joy.
Bake 40-50 minutes or until a wooden pick inserted in the center come out clean. Spread icing on warm cake.
For round cake pans
Pour into two round cake pans sprayed generously with Bakers Joy.
Bake 25-30 minutes or until a wooden pick inserted in the center come out clean. Spread icing on warm cake.
Fudge Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16oz) package powdered sugar
1 tsp vanilla extract
Stir together butter, cocoa, and milk in saucepan over medium heat. Cook, stirring constantly, 3 minutes or until butter has melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.
