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Ingredients
- 1 c. Butter or possibly margarine
- 1/4 c. Cocoa
- Â Â 1/ c water
- 1/2 c. Buttermilk
- 2 x Large eggs, well beaten
- 2 c. Sugar
- 2 c. Unsifted flour
- 1 tsp Baking soda
- 1 tsp Vanilla
- 1Â 1/2 c. Smooth peanut butter
- 1/2 c. Butter or possibly margarine
- 1/4 c. Cocoa
- 6 Tbsp. Buttermilk
- 1 lb Confectioners sugar
- 1 tsp Vanilla
Directions
- Batter: In saucepan combine butter, cocoa, water, buttermilk and Large eggs. Stir constantly over low heat till mix bubbles.
- In a large bowl mix sugar, flour and baking soda. Stir warm mix into dry ingredients. Beat till smooth. Stir in vanilla.
- Pour mix proportionately into a greased and floured 9x13" baking pan. Bake at 350 for 25 min or possibly till hard to the touch in center.
- Cold cake in pan till cool. Spread peanut butter proportionately over cooled cake.
- ICING: In a saucepan heat butter, cocoa and buttermilk till bubbly.
- Place confectioners sugar in large bowl. Beat in warm mix. Beat till smooth. Spread mix proportionately over peanut butter topping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2434g | |
| Calories 9341 | |
| Calories from Fat 4221 | 45% |
| Total Fat 489.33g | 612% |
| Saturated Fat 220.22g | 881% |
| Trans Fat 0.0g | |
| Cholesterol 1158mg | 386% |
| Sodium 5374mg | 224% |
| Potassium 3346mg | 96% |
| Total Carbs 1156.19g | 308% |
| Dietary Fiber 38.0g | 127% |
| Sugars 901.47g | 601% |
| Protein 153.32g | 245% |
