Peanut Butter Chocolate Cake

2 cups all purpose flour

2 cups sugar

2/3 cup baking coca

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1 cup milk

2/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup brewed coffee, room temperature

PEANUT BUTTER FROSTING:

1 package (3ounces) cream cheese, softened

1/4 cup creamy peanut butter

2 cups confectioners' sugar

2 tablespoons milk

1/2 teaspoon vanilla

Optional: miniature semi sweet chocolate chips 

In a mixing bowl, combine dry ingredients. Add eggs, milk, and vanilla; beat for 2 minutes. Stir in coffee (batter is supposed to be thin). pour into a greased pan 9 inches by 2 inches. bake at 350 degrease for 35-40 minutes or until knife comes out clean in the middle. Cool completely on rack.

For frosting, beat the cream cheese and peanut butter until it is smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with semi sweet chocolate chips if desired. Store in the refrigerator.

Makes 12 to 16 pieces.

AUTHOR: Gale