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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This cake originally came from Paula Deen. I have changed it to fit my family's tastes. Enjoy with a large glass of milk, the cake is very moist and very rich! Ingredients:
1 cup all-purpose flour |
1 cup sugar |
2 tablespoons sugar |
3 1/2 teaspoons baking powder |
1 teaspoon salt |
2 cups graham cracker crumbs |
2/3 cup peanut butter (creamy or crunchy) |
3/4 cup shortening |
1 cup milk |
2 tablespoons milk |
1 teaspoon vanilla extract |
3 eggs |
2 cups chocolate chips |
2 cups confectioners' sugar |
2 tablespoons cocoa |
8 tablespoons butter |
1/3 cup heavy cream |
2 teaspoons vanilla extract |
Directions:
1. Grease 9-inch by 13-inch pan. Preheat oven to 375 degrees F if baking with a metal pan; 325 degrees F if using a glass pan. Sift flour, sugar, baking powder, and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat with electric mixer on low until moistened, and then beat on medium for 2 minutes. Add eggs and beat for 1 minute. Pour half of batter into baking dish. Sprinkle on chocolate chips, then top with the rest of the batter. Bake for 30 to 35 minutes. Do not remove from pan to cool.
2. For the frosting: mix all of the ingredients together. Pour into a saucepan and bring mixture to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, and then pour the warm frosting over it.
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