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Reece's peanut butter cake
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| PEANUT BUTTER CHOCOLATE CAKE - REESE | |
| CAKE | |
| 1 c. | butter |
| 1/4 c. | cocoa |
| 1 c. | water |
| 1/2 c. | buttermilk |
| 2 | eggs, well beaten |
| 2 c. | sugar |
| 2 c. | all-purpose flour |
| 1 tsp. | baking soda |
| 1 tsp. | vanilla |
| Preheat oven to 350 degrees. Combine butter, cocoa, water, eggs and buttermilk. Cook over low to medium heat until mix bubbles, stirring constantly. (You may need to regulate your temperature because all stoves are not alike). When mixture bubbles, remove from heat. Mix sugar, flour, and soda together and add to hot mixture. Beat until smooth. Stir in vanilla. Spread evenly into a 13 x 9-inch greased and floured pan. Bake 25 minutes until firm in center. Cool completely. Take 1 1/2 cups CREAMY peanut butter, 1 1/2 tablespoons vegetable oil. Mix together and spread over completely cooled cake. ICING: | |
| 1/2 c. | butter |
| 1/4 c. | cocoa |
| 6 tbsp. | buttermilk |
| 1 lb. box | powdered sugar |
| 1 tsp. | vanilla |
Heat butter, cocoa, buttermilk until it bubbles. Put powdered sugar in bowl and pour hot mixture over sugar. Stir until smooth. Add vanilla and stir. Pour mixture evenly over peanut butter cake.
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