- 2 cups all purpose flour
- 2 cups sugar
- 2/3 cup baking cocoa
- 2 tsp. baking soda
- 1 tsp.baking powder
- 1/2 tsp. salt
- 2 eggs
- 1 cup milk
- 2/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup brewed coffee, room temperature
Peanut Butter Frosting:
- 1 pkg.(3 oz.) cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups confectioners sugar
- 2 tablespoons milk
- 1/2 tsp.vanilla extract
- miniature semisweet chocolate chips
Directions:
In a mixing 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 9in. x 2-in. baking pan. Bake at 350 degrees for 30-40 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack. For frosting, beat the cream cheese and peanut butter in a mixing bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips, if desired. Serves 16-20.
