Peanut Butter Meltaway Cake
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
buttermilk
|
|
| ¼ | cup |
cocoa powder
|
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
water
|
|
| 1 | cup |
margarine
|
|
| 2 | cups |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
peanut butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
margarine
|
|
| ¼ | cup |
cocoa powder
|
|
| 1 | pound |
powdered sugar
|
|
| 6 | tablespoons |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
buttermilk
|
|
| 59 | ml |
cocoa powder
|
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
water
|
|
| 237 | ml |
margarine
|
|
| 473 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
peanut butter
|
|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
margarine
|
|
| 59 | ml |
cocoa powder
|
|
| 453.6 | g |
powdered sugar
|
|
| 9E+1 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix together ¼ cup buttermilk, ¼ 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℉ (180℃) for 25 minutes.
Let cool.
Mix together the peanut butter and salad oil. Spread over cooled cake.
Refrigerate for 20 minutes. Heat ¼ cup cocoa and ½ cup margarine.
Stir until it bubbles.
Add powdered sugar, 6 tablespoons buttermilk and vanilla.
Beat until smooth and spread over cake.
