How To make Peanut Butter Meltaway Cake
1/4 Cup Buttermilk
1/4 Cup Cocoa
2 Eggs -- Beaten
1 Cup Water
1 Cup Margarine
2 Cups Sugar
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
1 Cup Peanut Butter
1 Tablespoon Salad Oil
1/2 Cup Margarine
1/4 Cup Cocoa
1 Pound Powdered Sugar
6 Tablespoons Buttermilk
1 Teaspoon Vanilla
Mix together 1/4 cup buttermilk, 1/4 cup cocoa, eggs, water and 1 cup margarine. Add in sugar, flour, baking soda and vanilla. Beat until smooth. Grease and flour a 9x13-inch baking pan. Bake at 350 degrees for 25 minutes. Let cool. Mix together the peanut butter and salad oil. Spread over cooled cake. Refrigerate for 20 minutes. Heat 1/4 cup cocoa and 1/2 cup margarine. Stir until it bubbles. Add powdered sugar, 6 tablespoons buttermilk and vanilla. Beat until smooth and spread over cake.
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Peanut Butter Meltaway Cake
Ingredients:
-Cake part-
3 C all purpose flour
2 eggs
2 C sugar
1/2 cocoa
2 tsp. baking powder
1 tsp. salt
1/2 C veg. oil
2 tsp.vinegar
2 tsp.vanilla
2 C cold water
-Peanut butter middle-
1 C peanut butter
3/4 tsp. veg. oil
-Topping-
1/2 C butter
1/4 C cocoa
1 lb. powder sugar
1/2 C sour milk(milk with 1 tsp vinegar)
1 tsp. vanilla
Preheat oven to 350 degrees-grease a 9x13 cake pan
Combine all dry cake ingredients.In mixer add in wet cake ingredients and mix well.Add in dry ingredients to make a cake batter.Pour into baking pan and bake for 40 minutes.Till done.
Let cool thoroughly.
-When cake is cooled mix peanut butter with veg oil to make it spreadable.Spread over cake.Refrigerate for 20 minutes.
-In sauce pan add in topping ingredients and heat over medium ,stir occasionally.Let mix come to boil.Boil for one minute.Pour over cake and let cool in refrigerator for one hour.
Store leftovers in refrigerator .Happy Holidays.