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Ingredients
- 1 1/2 C. Butter or Margarine, Divided
- 1/2 C. Cocoa, Divided
- 1 C. Water
- 1/2 C. Buttermilk
- 6 T. Buttermilk
- 2 C. Powdered Sugar
- 2 t. Vanilla Flavoring, Divided
- 1 1/2 C. Creamy Peanut Butter
- 1 1/2 T. Peanut Oil
- 2 Eggs, Well Beaten
- 2 C. Sugar
- 2 C. Self Rising Flour
- 1 t. Baking Soda
Directions
- In a saucepan combine 1 C. butter, 1/4 C. cocoa, water, 1/2 C. buttermilk, and eggs. Stir constantly over low heat until mixture bubbles.
- In a large bowl mix sugar, flour, and baking soda.
- Stir hot mixture into dry ingredients. Beat until smooth.
- Stir in 1t. vanilla
- Spread mixture evenly into two round cake pans, greased and floured.
- Bake at 350 degrees for 25 minutes or until puffed and firm to the touch in the center.
- Cool in pan.
- In a bowl mix peanut butter and oil until smooth.
- Spread peanut butter evenly over cooled cake.
- In a saucepan heat 1/2 C. butter, 1/4 C. cocoa, and 6 T. buttermilk until bubbly.
- Place powdered sugar in a large bowl. Beat in hot mixture and beat until smooth.
- Stir in remaining vanilla.
- Spread or swirl over topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 8 servings | |
| Calories 1062 | |
| Calories from Fat 530 | 50% |
| Total Fat 61.43g | 77% |
| Saturated Fat 27.11g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 1067mg | 44% |
| Potassium 383mg | 11% |
| Total Carbs 118.9g | 32% |
| Dietary Fiber 4.6g | 15% |
| Sugars 83.78g | 56% |
| Protein 17.13g | 27% |
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