Grandma Cutchen's Peanut Butter Fudge Cake

MAMA’S PEANUT BUTTER FUDGE CAKE

STIR together in large mixing bowl and set aside:

2 Cups sugar

2 Cups flour

1 tsp. Baking soda

Bring to a BOIL:

2 Sticks margarine

1½ Cups buttermilk (or 1 cup buttermilk plus ½ Cup sour cream)

4 Tablespoons cocoa

POUR boiled mixture over flour mixture; While mixing with spoon, ADD:

2 beaten eggs and 1 tsp vanilla

POUR batter into a greased and floured 9 x14x 1 ½ baking pan. Bake at 350 for 25 minutes or until cake comes loose from pan. Cool to just warm cake then spread cake with about one cup of peanut butter. After cake cools, make Peanut Butter Fudge Frosting and pour on cake.


MAMA’S PEANUT BUTTER FUDGE FROSTING (Lucille Cutchen)

Peanut butter mixture:

Spread 1 cup creamy or chunky peanut butter on slightly warm cake.. (If needed, ½ teaspoon peanut oil may be added to peanut butter to help spread more easily.)

FUDGE FROSTING TO COMPLETE THE CAKE:

4 T. Cocoa

1 stick margarine 6 T. Sour Cream (or 6 T. buttermilk )

1 tsp vanilla

1 lb. Box powdered sugar
Bring margarine, sour cream and cocoa to a boil. Pour over powdered sugar. Add vanilla. Mix Well. Pour over cake. When set, cut into squares.