
2 C flour
2 C white sugar
2/3 C cocoa
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs
1 C milk
2/3 C oil
1 tsp vanilla
1 C coffee (at room temperature)
PEANUT BUTTER FROSTING:
3 oz. pkg. cream cheese, softened
¼ C peanut butter
2 C icing sugar
2 tbsp milk
½ tsp vanilla
Miniature chocolate chips
Preheat oven to 350°F.
Cake: Combine dry ingredients and set aside. Combine eggs, milk, oil and vanilla and beat for about 2 minutes. Add the coffee alternately with the dry ingredients into the egg mixture. Pour into a greased 9X13” pan. Bake at 350°F for 35 – 40 minutes. Cool & ice with Peanut Butter Frosting.
Frosting: Beat cream cheese and peanut butter until smooth. Add icing sugar, milk and vanilla. Spread over cake. Sprinkle with miniature chocolate chips.
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