Chocolate Peanut Butter Cake Recipe

• For Cake
• 3/4 cup Unsweetened Cocoa Powder
• 2 cups Sugar
• 1-3/4 cups Flour
• 2 Eggs, lightly beaten
• 1 cup Milk, nonfat
• 1½ tsp Baking Powder
• 1½ tsp Baking Soda
• 1 tsp Vanilla Extract
• 1 tsp Salt
• 1 cup Water, boiling
  
  For Butter Cream
• 3/5 cup Butter, unsalted
• 3/5 cup Vegetable Shortening
• 1-2/5 pounds Confectioners\' Sugar
• 1/2 cup Water
• 1 cups Peanut Butter, smooth
• 1 tsp Vanilla Extract

• For Cake
• Set the oven at 350 degrees and lightly grease two 9-inch-round cake pans. Set them aside.
• With the help of an electric mixer, combine the granulated sugar, cocoa, flour, baking powder, baking soda, and salt.
• With the mixer set on slow speed, blend in the eggs, vanilla and milk.
• Blend in the boiling water in a slow, steady stream. The batter can be very thin.
• Divide the batter between the pans. Bake the cakes for 35 minutes or until the top springs back when pressed lightly.
• Let cake layers cool in pans for almost 10 minutes. Turn the rounds out onto wire racks to cool them completely.
  
  Butter Cream
• In an electric mixer, cream the butter and shortening. Gradually add the confectioners\' sugar. Mix well, until it is all incorporated well.
• With mixer running, slowly add the vanilla and water, beating until it gets fluffy.
• Add peanut butter and beat on medium-high speed, until the frosting is fluffy.
• Refrigerate the butter cream until ready to use.
• Spread it over the cake and serve.