Cake, Elaine Walker

Chocolate Cake with Peanut Butter Frosting

1/2 c. butter, softened
2-1/4 c. brown sugar
3 eggs
3-1 ounce squares unsweetened chocolate, melted and cooled
2 t. vanilla
2-1/4 c. flour
2 t. baking soda
1/2 t. salt
1 c. (8 ounces) sour cream
1 c. water

1 c. butter
1 c. peanut butter
4 c. confectioner’s sugar
1/4 c. milk
2 t. vanilla
1 c. peanuts, finely chopped

In a large mixing bowl, combine the butter and brown sugar; beat in eggs, chocolate and vanilla.

In a separate bowl, sift together the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water.

Pour into two greased and floured 9-inch round baking pans. Bake at 350*F for 35 to 40 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then remove cakes from pans and cool completely on a wire rack.

For frosting, cream the butter, peanut butter, confectioner’s sugar, milk and vanilla in a mixing bowl until smooth.

Split each layer of cake into two thinner layers, then frost. Gently press chopped peanuts into sides of cake.