Peanut Butter Chocolate Cake
- Source
- Recipe Keeper (handwritten, p. 112)
- Serves
- 12-16 servings
- Cook
- 350°F, 35-40 min
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2/3 cup baking cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup milk
- 2/3 cup vegetable oil
- 1 tsp vanilla
- 1 cup brewed coffee, room temperature
Frosting
- 1 pkg (3 oz) cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 Tbsp milk
- 1/2 tsp vanilla
- Miniature semi-sweet chocolate chips, optional
Steps
- Combine the dry ingredients.
- Add eggs, milk, oil, and vanilla; beat 2 min.
- Stir in the coffee (the batter will be thin).
- Pour into a greased 13x9x2 pan. Bake at 350°F, 35-40 min.
- Cool completely on a wire rack.
- Frosting: combine cream cheese, peanut butter, powdered sugar, milk, and vanilla; spread on the cooled cake. Top with chocolate chips if desired.
Notes
- The card lists the frosting ingredients but, like several other cards in this book, doesn’t spell out numbered mixing steps for it — step 6 above is a light, generic “combine and spread” phrasing rather than the card’s exact words.
