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Shirley Ferguson
3 oz Semi-sweet chocolate chips
1 3/4 c Flour
1 c Sugar
1/2 c Brown sugar; lightly packed
1 1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Buttermilk
1/2 c Vegetable shortening
2 Eggs; large
1 ts Vanilla
1/4 c Peanut butter; chunky
FROSTING
4 oz Semi-sweet chocolate;chopped
1 lb Powdered sugar; sifted
1/2 c Butter; melted
1 ts Vanilla
1/4 c Milk
1/2 c Peanuts; coarsely chopped
Cake: Melt chocolate and set aside. Grease and flour 2 round 9″ cake pans.
Preheat oven to 350. In large bowl, combine flour, sugar, brown sugar,
baking soda, salt, buttermilk, shortening, eggs and vanilla. Beat with
electric mixer at low speed for 1/2 minute. Increase speed to medium-high;
beat 3 minutes. Pour 1 1/2 cup of mixture into a small bowl; beat in peanut
butter. Set peanut butter mixture aside. Add melted chocolate to remaining
mixture in large bowl. Pour 1/2 of chocolate batter into each prepared pan.
With a large spoon, drop peanut-butter mixture in mounds on top of
chocolate batter. Pull a narrow spatula through batter om [ams om zig-zag
motion to create a marbled effect. Bake in preheated oven 30-35 minutes.
Cool in pans on a wire rack. Turn out on rack, remove pans and cool
completely. FROSTING: Melt chocolate. In a medium bowl, combine powdered
sugar, butter, vanilla, milk, and melted chocolate. Beat until smooth.
Blend in peanuts or top with the peanuts.
Yields
12 Servings
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