Peanut Butter And Chocolate Cake Ii Recipe

Name: Peanut Butter And Chocolate Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup margarine; 1/4 cup unsweetened cocoa powder; 1 cup water; 1/2 cup buttermilk; 2 eggs; 2 cups all-purpose flour; 2 cups white sugar; 1/2 teaspoon baking soda; 1 teaspoon vanilla extract; 1 cup peanut butter; 1 1/2 tablespoons vegetable oil; 1/4 cup unsweetened cocoa powder; 1/2 cup margarine; 6 tablespoons buttermilk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar

Servings: persons

1 cup margarine
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 eggs
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 1/2 tablespoons vegetable oil
1/4 cup unsweetened cocoa powder
1/2 cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2
In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
3
In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
4
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5
In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

2142

kcal

Calories

Fat

340

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup margarine, 1/4 cup unsweetened cocoa powder, 1 cup water, 1/2 cup buttermilk, and more.

Yes, Peanut Butter And Chocolate Cake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter And Chocolate Cake Ii

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