Ingredients

3 ounces semisweet chocolate
1 3/4 C. flour
1 C. sugar
1/2 C. brown sugar, lightly packed
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. buttermilk
1/2 C. shortening
2 eggs
1 tsp. vanilla
1/4 C. chunky peanut butter.
Fudge frosting
4 ounces semisweet chocolate, chopped
1 pound confectioner’s sugar-sifted
1/2 C. butter or margarine-melted
1 tsp. vanilla
1/4 C. plus 2 Tbsp. milk
1/2 C. coarsely chopped peanuts

Cooking Instructions

Preheat oven to 350. Melt chocolate; set aside. Grease and flour two 9-inch round cake pans; set aside. In large bowl, combine flour, sugars, baking soda, salt, buttermilk, shortening, eggs, vanilla. Beat with mixer on low 30 seconds. Increase speed to mediumhigh; beat 3 minutes. Pour 1 1/2 C. batter into small bowl; beat peanut butter into it. Set aside. Add chocolate to rest of batter. Pour 1/2 of chocolate batter into each pan. With a large spoon, drop peanut butter batter in mounds on top of chocolate batter; marble. Bake 30-35 minutes until toothpick inserted in center comes out clean. Cool in pans on racks 10 minutes. Turn out on racks; cool completely. Frosting: Melt chocolate. In medium bowl, combine all ingredients plus beat until smooth. Nuts may be scattered on top of cake, rather than in frosting, if desired.
 
 
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