The classic combination chocolate and peanut butter make this quick and easy cake a sure hit.
INGREDIENTS (for 1 servings):
- 1/2 cup margarine
- 1/2 cup vegetable oil
- 4 tablespoons unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/2 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
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- 1/2 cup margarine
- 4 tablespoons unsweetened cocoa powder
- 5 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 4 cups confectioners' sugar
- 1 cup crunchy peanut butter
PREPARATION:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan.
In a saucepan, combine 1/2 cup margarine, oil, 4 tablespoons cocoa and water. Bring to a boil over medium high heat, stirring often. Set aside.
In a large bowl, sift together the flour and sugar. Make a well in the center, and pour in the cocoa mixture. Stir until smooth. Mix in the buttermilk, 2 teaspoons vanilla, cinnamon, baking soda and eggs.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly before frosting.
For the Frosting: In a large saucepan, combine 1/2 cup margarine, 4 tablespoons cocoa and 5 tablespoons milk. Bring to a boil, stirring often. Remove from heat. Stir in confectioners' sugar, peanut butter and 1 1/2 teaspoons vanilla. Beat until the icing is blended. Pour over warm cake.