Peanut Butter Cake

• 1/4 cup butter
• 1/4 cup peanut butter
• 1 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon vanilla

1. Preheat over to 350.
2. Place butter, peanut butter, and sugar in the bowl of your mixer.
3. Using the paddle attatchment, process until smooth.
4. While machine is running, add eggs one at a time; then add buttermilk.
5. Add dry ingredients.
6. Mix until combined.
7. Add vanilla and mix.
8. Pour into greased and floured 9x13x12 inch pan; bake 45 minutes.

• 1 1/2 cups unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted powdered sugar

1. To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-10 minutes or until lukewarm.
2. In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3. Add the milk carefully and beat until smooth.
4. Add the melted chocolate and beat well for 2 minutes.
5. Add the vanilla and beat for 3 minutes.
6. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.

• 4 unsweetened chocolate squares (4 ounces)
• 2 tablespoons butter
• 1/2 cup milk
• 3 tablespoons cornstarch
• 3 1/2 cups powdered sugar
• 2 egg yolks
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 4 tablespoons cream

1. Melt the chocolate and butter together in a double boiler.
2. Mix the cornstarch with the milk; add slowly to melted chocolate, stirring until thick and smooth.
3. Add 1 1/2 cups sugar, salt, and egg yolks to chocolate mixture.
4. Continue to cook while beating until smooth,
5. Add vanilla and cool.
6. Use half of the mixture to spread between the layers.
7. Use the other half for frosting by adding remaining 2 cups of sugar and cream slowly to the mixture and beat until smooth.