Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Marian T. Talley, Huntsville, Alabama
Recipe by Southern Living October 1996

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Credit: Tina Evans

Recipe Summary test

Yield:
20 to 25 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large mixing bowl; set aside.

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  • Melt butter in a heavy saucepan; stir in cocoa. Add water, buttermilk, and eggs, stirring well.

  • Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; add to flour mixture, stirring until smooth. Stir in vanilla. Pour batter into a greased and floured 13- x 9-inch baking pan.

  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.

  • Spread Chocolate Frosting over peanut butter; cut into squares.

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