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Chocolate Peanut Butter Cake

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Ingredients Method

Ingredients
  

Chocolate Cake
  • 3 C Flour
  • 1/2 C Cocoa
  • 2 C Sugar
  • 2 Eggs
  • 1 tsp Salt
  • 2 Tsp Baking Soda
  • 2 tsp Vanilla
  • 1 cup Vegetable Oil
  • 1 C Water
Peanut Butter Icing
  • 14 oz Butter softened
  • 4 oz Margarine
  • 4 oz Shortening
  • 2 tsp Vanilla
  • 1 to 2 Cups Peanut Butter depends on how strong of Peanut Butter flavor you want
  • 4 Cups Powdered Sugar

Method
 

  1. Prepare Icing 24 hours ahead of time if possible
  2. Cream together margarine, shortening, and butter, and vanilla
  3. Add powdered sugar, then Peanut Butter. Mix 3 to 5 minutes on medium speed
  4. If you are making it ahead of time, cover it with plastic wrap and leave it at room temperature
  5. For the cake, separate the wet and dry ingredients into two different bowls
  6. Mix the wet ingredients with a whisk, then slowly add the dry ingredients
  7. If you are using a mixer blend on a slow speed
  8. Once the butter is thoroughly incorporated, divide evenly and pour into two 9" pans that are greased with non-stick release spray and dusted with flour.
  9. Bake at 350° for 22-25 minutes
  10. Once cakes have cooled completely, cut layers in half and put the icing in between all layers
  11. I made this a three-layer cake, but you can make it a four-layer cake if you want
  12. Ice the outside of the cake with a thin layer of icing first and place in the refrigerator for about 20 minutes to set the crumbs
  13. Then ice the cake with a finishing layer of icing
  14. Place Peanut Butter cups on the cake for decoration if desired

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