464 - Moist Chocolate Cake (2) with Peanut Butter Frosting
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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464 - Moist Chocolate Cake (2) with Peanut Butter Frosting
(by Kim [Hane] Snyder)
2 cups white sugar
2 1/2 cups flour
1 tsp. baking powder
5 heaping TBSP Hershey's cocoa
3/4 tsp. salt
2 eggs (OR 4 egg whites)
1 cup Mazola salad oil
1 cup sour milk (which is 1 cup milk with 2 TBSP cider vinegar stirred into it)
1 tsp. vanilla
2 tsp. baking soda dissolved in 1 cup boiling water
Frosting: 3 cups Domino's powdered sugar, 1/3 cup Jif peanut butter, 1/3 cup milk, 1 1/2 tsp. vanilla
In a mixer, add white sugar, flour, baking powder, cocoa, and salt--stir with a spoon to mix and do not turn on mixer yet. Add eggs, salad oil, sour milk, vanilla, boiling water/baking soda--start mixing slowly with the mixer, then mix on medium speed for 2 minutes. Pour batter into a 13 x 9 x 2 greased and floured cake pan--bake at 300 degrees on the bottom oven rack for 45 minutes. Test with a toothpick for doneness. When cake is completely cool, use a mixer to make the frosting--beat the powdered sugar, peanut butter, milk and vanilla until smooth and creamy. Frost the cake.
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