Wednesday, October 30, 2013


1 cup cola soft drink
1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 tsp vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
peanut butter frosting (recipe follows)
1 cup chopped honey-roasted peanuts

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan; set aside.

Combine the cola and buttermilk in a 2-cup glass measuring cup; set aside.

Beat butter at low speed with electric mixer until creamy; gradually add sugar, beating until blended.  Add the eggs and vanilla extract; beat at low speed just until blended.

In a medium bowl combine the flour, cocoa, and baking soda.  Add flour mixture to the egg mixture alternately with the cola/buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.

Pour batter into the prepared pan and bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in pan on wire rack.

Peanut Butter Frosting
1/4 cup butter
3/4 cup milk
1 cup creamy peanut butter
1 pkg (16-oz) powdered sugar
1 tsp vanilla extract

Melt butter in a large saucepan over medium heat.  Whisk in the milk and bring to a boil while whisking constantly.  Reduce heat to low and whisk in the peanut butter until smooth.

Gradually whisk in the powdered sugar until smooth then whisk in the vanilla.

Frost cake immediately and sprinkle with the 1 cup of chopped honey-roasted peanuts.

Note: I got this recipe originally from a Southern Living magazine somewhere in my past recipe collecting.

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