Ingredients for Cake
1/2 cup butter
1/3 cup peanut butter
3 1oz. squares of unsweetened chocolate
1 1/2 cups sugar
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 2/3 cups milk
Combine butter and peanut butter; cream or beat together with the sugar. Blend vanilla, three 1oz squares of unsweetened chocolate, melted and cooled, in with the eggs. Add egg mixture to sugar mixture and beat at medium speed till light and fluffy, about 2 minutes. Scrape bowl frequently. Thoroughly stir together flour, baking powder and salt; add to creamed mixture alternately with the milk, beating at low speed after each addition. Turn batter into greased and lightly floured 13x9x2-inch baking pan. Bake at 350 degree oven for 30 to 35 minutes or till cake tests done. Allow to cool thoroughly while making the frosting.
Ingredients for Frosting
2 1/2 cups sifted powdered sugar
1/4 cup peanut butter
2 tablespoons butter
1/2 teaspoon vanilla
1/4 cup milk
Cream together 1 1/4 cups of powdered sugar, peanut butter, butter and vanilla. When creamed together and light and fluffy; add 1 1/4 cups additional powdered sugar alternatelywith the milk. If necessary, blend in a little additional milkby tespoons to make speading consistency.
When cake is completely cooled frost with Peanut Butter Frosting.
Ingredients for Chocolate Glaze
1/4 cup semisweet chocolate pieces
1 teaspoon butter
Heat toghether the semisweet chocolate and the butter. Drizzle over Peanut Butter Frosting. Cut unto bars or diamonds. Makes 12 to 14 servings.
I must add that the recipe called for chunky peanut butter and I preferred to use creamy. I also upped the amount in the frosting from the 1/4 cup to 1/2 cup for more peanutty goodness. And I must also tell you that this cake is VERY sweet, we had to cut our slices in half to eat. Therefore having many more servings than we originally thought. Enjoy.Mike and Carla