Ingredients

The following ingredients have 4 Servings
  • 2 cup(s) all-purpose flour
  • 2 cup(s) granulated sugar
  • 3/4 cup(s) cocoa powder
  • 1 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) baking powder
  • 2 - large eggs
  • 1 teaspoon(s) salt
  • 1 cup(s) buttermilk
  • 1 cup(s) vegetable oil
  • 1 1/2 teaspoon(s) vanilla extract
  • 1 cup(s) cold brewed coffee (instant will due in a pinch)
  • PEANUT BUTTER FROSTING
  • 1/2 cup(s) butter, softened
  • 1 cup(s) creamy peanut butter
  • 3 tablespoon(s) milk, or more as needed
  • 2 cup(s) confectioners' sugar

Instruction

  • Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
  • Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
  • Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
  • Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
  • Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
  • Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
  • Mix well.
  • Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
  • Bake at 300 degrees for 1 hour.
  • Test for doneness with a toothpick. Allow to cool.
  • Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
  • Gradually mix in the sugar.
  • When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
  • Beat for at least 3 minutes for it to get good and fluffy.
  • Frost cake after it has cooled completely.