Peanut Butter 'n' Chocolate Cake

Ingredients
   Cake:
2  cups all-purpose flour
2  cups granulated sugar
1  teaspoon baking soda
1  teaspoon salt
1/2  teaspoon baking powder
3/4  cup water
3/4  cup buttermilk
1/2  cup solid vegetable shortening
   2 eggs
1  teaspoon vanilla
4  ounces unsweetened chocolate, melted and cooled
   Peanut Butter Filling:
1/3  cup creamy-style peanut butter, at room temperature
3  cups confectionersÂ’ sugar
1-1/2  teaspoons vanilla
1/4  cup milk
   Chocolate Butter Frosting:
1/3  cup unsalted butter
2  ounces unsweetened chocolate, melted and cooled
1-1/2  teaspoons vanilla
2  cups confectionersÂ’ sugar
2  tablespoons milk
   Chopped peanuts (optional)

Directions
1. Grease two 9-inch or three 8-inch-round baking pans. Line bottoms
with waxed paper. Grease paper; flour.

2. Cake: Beat ingredients in bowl on low until blended. Beat on high 3
minutes. Scrape into pans.

3. Bake in preheated 350 degree F oven 30 to 35 minutes or until wooden
pick tests clean. Cool pans on racks 5 minutes. Unmold cakes; cool.

4. Filling: Beat ingredients in bowl until smooth spreading consistency.


5. Frosting: Beat butter and chocolate in bowl. Stir in vanilla and
sugar; add enough milk for spreading consistency; beat until smooth.

6. Stack layers with filling; spread top with filling; use all filling.
Frost sides of cake. Garnish with peanuts. Makes 16 servings.




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