Ingredients: |
Ingredients: 2 cup all purpose flour 2/3 cup cocoa powder 2 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 2/3 cup vegetable oil 2 cup sugar 2 eggs 1 cup milk 1 cup brewed coffee, cooled to room temp. 1 tsp. vanilla extract Frosting: 8 oz. cream cheese, softened 1/4 cup creamy peanut butter 2 cup powdered sugar 2 Tbsp. milk 1/2 tsp. vanilla miniature chocolate chips (optional)
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Directions: |
Directions:Preheat oven to 350* Spray 13 x 9" glass baking pan with cooking spray.
Sift together flour, cocoa, baking soda, baking powder & salt in large bowl.
Combine oil & sugar in large mixing bowl. Using a mixer, beat at medium speed until well combined. Add eggs; beat well.
Add flour mixture alternately with milk, beginning & ending with flour mixture, beating well after each addition & scraping down the sides of the bowl. Stir in the coffee and vanilla ( batter will be thin). Pour batter into prepared pan.
Bake 35 to 40 minutes, until a wooden tooth pick inserted near the center comes out clean. Cool completely on a wire rack.
To prepare the frosting, combine cream cheese and peanut butter in large mixing bowl. Using a mixer, beat at medium speed until smooth. Add powdered sugar, milk and vanilla, beat until smooth. (If frosting is too thin, add more powdered sugar; if too thick add more milk). Spread frosting over top of cooled cake and sprinkle with chocolate chips. Store in the refrigerator. |