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Dark Chocolate Cake With Peanut Butter Frosting

This is truly our family's favorite cake. Rich dark chocolate cake recipe from the Baking Cocoa can, decades old with a creamy peanut butter frosting! Heaven on earth! I don't recommend scrimping (boxed cake mix) one bit on this recipe, you will regret it!

Prep
Cook
Serves 24people
Ingredients
Cake Ingredients:
2
cups Sugar
2
Eggs
1 3/4
cups Flour
1
cup Milk
3/4
cup Hershey's Cocoa
1/2
cup vegetable oil
11/2
tsp Baking Soda
1
tsp Salt
2
tsp Vanilla
1 1/2
tsp Baking Powder
1
cup Boiling Water
Frosting Ingredients:
3
cups Powdered Sugar
1/4
cup softened butter or margarine
1
tsp Vanilla
1
tsp Salt(Optional)
Approx. 1 C. or to taste Peanut Butter-preferably Peter Pan
1
Small egg (optional)*
Directions
1.
Cake Directions:
2.
Heat oven to 350°. Grease & dust w/Cocoa one 9 X 13 X 2 inch baking pan. In large bowl combine dry ingredients. Add eggs, milk, oil, and vanilla. Beat on Medium speed 2 minutes. Remove from mixer: stir in bowling water (batter will be thin). Pour into prepared pan. Bake 35-40 minutes or until cake bounces back when press finger lightly in center. Cool cake 10 minutes, remove from pan(or you can leave in pan). Cool completely. Frost with Peanut Butter Frosting
3.
Frosting Directions:
4.
The egg makes it very creamy & keeps it soft, my secret.
5.
Mix all ingredients well with a mixer. If you mix in the egg, you won't need as much milk. You may need to add a little milk to make spreadable. Don't add too much or it will be too thin.
6.
Spread on cake and eat the rest!

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