Peanut Butter Chocolate Cake

I was concerned that the children wouldn't like the cheese cake I made for Scott's Birthday, so I made this cake as well.  The frosting was really good and the cake was a classic chocolate.  It is three days later and that pan is clean and back in the cupboard, I guess everyone liked it!

12-16 Servings
Prep: 15 min. Bake: 35 min. + cooling

Ingredients:

2 cups all-purpose flour
2 cups sugar
2/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
2/3 cup canola oil
1 teaspoon vanilla extract
1 cup brewed coffee, room temperature

PEANUT BUTTER FROSTING:

1 package (3 ounces) cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips, optional

Directions:

In a bowl, combine dry ingredients. Add eggs, milk, oil and vanilla;
beat for 2 minutes. Stir in coffee (batter will be thin). Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For frosting, beat the cream cheese and peanut butter in a bowl until
smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle
with chocolate chips if desired. Store in the refrigerator.

Nutrition Facts: 1 serving (1 piece) equals 365 calories, 15 g fat (3 g saturated fat), 35 mg cholesterol, 308 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Taste of Home:  Winning Recipes