Peanut Chocolate Cake

Peanut Chocolate Cake


CAKE:
1/2 cup butter or margarine, softened
2-1/4 cups packed brown sugar
3 eggs
3 squares (1 oz. each) unsweetened chocolate, melted and cooled
2 tsp. vanilla extract
2-1/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup (8 oz.) sour cream
1 cup water

FROSTING:
1 cup butter or margarine
1 cup peanut butter*
4 cups confectioner's sugar
1/4 cup milk
2 tsp. vanilla extract
1 cup finely chopped peanuts

For Cake:
In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Gradually beat in water. Pour into two greased and floured 9 in. round baking pans.

Bake at 350° F. for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely.

For Frosting:
Cream butter, peanut butter, confectioner's sugar, milk and vanilla in a mixing bowl until smooth; set aside.

Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting. Repeat layers twice. Top with remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.
Yield: 12 servings

* Reduced fat or generic brands of peanut butter are not recommended for this recipe