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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
2 cups sugar |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups creamy peanut butter |
1/2 cup buttermilk |
2 large eggs, lightly beaten |
1 cup butter or margarine |
1 cup water |
1/4 cup cocoa |
fudge frosting |
Directions:
1. Combine first 4 ingredients in a large bowl; stir in creamy peanut butter, buttermilk and beaten eggs.
2. Melt butter in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat.
3. Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15- x 10-inch jellyroll pan.
4. Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake.
5. Garnish with miniature peanut butter cup candies, halved, if desired.
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