Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2/3 cup cocoa
- 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 -4 ounce) package cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- mini chocolate chip
Directions
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Mix together dry ingredients in a large bowl.
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Add eggs, milk, oil and vanilla and beat with electric mixer for 2 minutes.
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Stir in coffee (Batter should be thin).
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Pour into a greased 13×9 inch baking pan.
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Bake at 350 degrees for 35-40 minutes or until tests done.
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Cool complete on a wire rack.
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To make frosting: In a mixing bowl, beat cream cheese and peanut butter with an electric mixer until smooth.
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Beat in sugar, milk, and vanilla.
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Spread over cake.
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Sprinkle chocolate chips evenly over top of iced cake.
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Store in the refrigerator.