Ingredients
- 1/2 butter, softened
- 2 1/4 s brown sugar, packed
- 3 eggs
- 3 squares (1 oz. each) unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2 1/4 s all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup (8 ozs.) sour cream
- 1 cup water
- Frosting:
- 1 cup butter
- 1 cup peanut butter*
- 4 cups confectioners? sugar
- 1/4 milk
- 2 teaspoons vanilla extract
- 1 cup finely chopped peanuts
Directions
In large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with the sour cream.
Gradually beat in water. Pour into two greased and floured 9-inch round baking pans. Bake at 350° 35 to 40 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
Frosting: Cream butter, peanut butter, confectioners? sugar, milk and vanilla in mixing bowl until smooth; set aside. Split each cake into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting.
Repeat layers twice. Top with remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.
