Menu
Thursday, August 27- Baked potatoe Bar with all the fixings, and brownies.
Friday, August 28-
Tater Tot casserole, veggie and salad.
Rest of the menu was not ready at Press time!!
Peanut Butter and Chocolate Cake
Ingredients
1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2 large eggs eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners’ sugar
Directions
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Step 2 In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.
Step 3 In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.
Step 4 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Step 5 In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners’ sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.
