CHOCOLATE PEANUT BUTTER FROSTING RECIPE RECIPES

Steps:

• Preheat oven to 300 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
• Mix the flour sugar, cocoa, salt, baking powder, and baking soda together in a large bowl.
• Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
• Add the oil, coffee, and vanilla to the eggs. Mix until well incorporated.
• Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
• Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
• Mix well.
• Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter.
• Bake at 300 degrees for 1 hour.
• Test for doneness with a toothpick. Allow to cool.
• Once cake is cooled, place the butter and peanut butter into a medium bowl and beat with an electric mixer.
• Gradually mix in the sugar.
• When it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
• Beat for at least 3 minutes for it to get good and fluffy.
• Frost cake after it has cooled completely.

Steps:

• In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes. , Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.