Chocolate Cake with Chocolate-Peanut Butter Frosting

    O.K. friends......the object of this post is not to share a complicated or extravagant recipe with you, but instead, to share a very simple, yet delicious cake that has always been one of my family's favorite birthday cakes.....nothing fancy, just plain chocolate and peanut butter deliciousness!  By now, I'm sure you know how popular that combo is around here!
    I found this recipe on the back of a Hershey's cocoa tin years ago, tweaked the frosting a bit, and have been making it ever since.  Our next to the youngest son, Brady, turned 15 today (I really can't believe it!!).  And, although there are plenty of other cakes I could make for such an occasion, this is the one he wanted.  So.....this is the one he got!  And, I have to say, simple as it was, it was yummy!


    Just a note:  This is a pretty straight forward cake recipe so I didn't go crazy with step by step pics., but still wanted to share our birthday treat with you.  And, it's one more chocolate dessert to add to your recipe box!

Brady, when he was just a little guy!!

Collector's Cocoa Cake

3/4 cup butter, softened

1 3/4 cups sugar

2 eggs

1 tsp. vanilla extract

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/4 tsp. baking soda

1/2 tsp. salt

1 1/3 cups water

frosting:

9 tblsp. butter, softened

3/4 cup unsweetened cocoa powder

4 cups powdered sugar

1/3 cup + 1/2 of 1/3 cup milk (more if needed)

1 1/2 tsp. vanilla extract

Peanut butter (I don't really measure.....maybe around 1/3 cup or so)

    Cream the butter and sugar together until light and fluffy.  Add the eggs and vanilla and beat for 1 minute at medium speed.  Mix together the flour, cocoa, baking soda, and salt, and add, alternately, with the water to the creamed mixture.  

    Pour the batter into two greased and floured cake pans.  (I also line the pans with waxed paper to ensure easy removal)  Bake at 350 degrees for 35-40 minutes for 8" pans or 30-35 minutes for 9" pans. (I always check 5 minutes early to be sure the layers don't over bake.)  Cool on a rack for around 15 minutes.  Then turn out onto rack to cool completely.  

    To make the frosting, cream the butter.  Mix the powdered sugar and cocoa together and add, alternately, with the milk and vanilla extract.  Add in the peanut butter and beat until it's a spreading consistency.  Frost and decorate, as you like.