Peanut Butter 'n' Fudge Cake

Makes 9 x 13 cake

Uncle David’s Favorite! Once Aunt Cindy cut a giant odd shaped section out of the middle when I said she could take a piece home with her.

ingredients

1
Combine first 4 ingredients and heat in the microwave or in a saucepan till margarine melts. Stir well. Beat eggs in a mixing bowl. Gradually stir in hot mixture stirring constantly. Combine flour, sugar and baking soda and add to buttermilk mixture beating at medium speed until blended. Stir in vanilla. Batter will be thin.
2
Pour batter into a greased and floured 13 x 9 x 2 inch pan. Bake at 350 for 25 minutes or till toothpick inserted in center comes out clean. Cool slightly.
3
Combine peanut butter and oil; stir well. Spread peanut butter over top of warm cake. Cool until peanut butter is its natural consistency.
4
Combine 1/2 c. margarine, 1/4 c. plus 2 tbs. Buttermilk and cocoa. Heat until margarine melts and mixture is bubbly. Remove from heat. Beat mixture and powdered sugar together till smooth. Stir in vanilla. Gently pour frosting over peanut butter in a back and forth motion until cake is covered. Hint: warm frosting briefly in the microwave if it does not spread out on the cake. Frosting will set as it cools.

Source: Teresa