PEANUT BUTTER CHOCOLATE CAKE

FOR THE CAKE:
2 cups all-purpose flour
2 cups sugar
2/3 cup unsweetened cocoa powder
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 (3 ounce) package cream cheese, softened
1/4 cup creamy peanut butter
2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Miniature semisweet chocolate chips (optional, for decorating)

In a mixing bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin). Pour into a greased 13 x 9 x 2-inch baking pan.

Bake at 350 degrees F for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool completely on a wire rack.

TO MAKE THE FROSTING:
Beat the cream cheese and peanut butter in a mixing bowl until smooth, Beat in sugar, milk and vanilla Spread over cake. Sprinkle with chocolate chips if desired.

Store in the refrigerator.

Makes 12-16 servings
From: Recipelink.com
Source: Dorcas Yoder, Weyers Cave, Virginia, Magazine recipe clipping