Ingredients
- 2 eggs (beaten)
- 400 gr sugar
- 375 gr powdered sugar
- 325 gr margarine
- 250 gr flour
- 240 ml water
- 230 gr peanut butter
- 90 ml buttermilk
- 60 ml buttermilk
- 40 gr cocoa
- 16 ml salad oil
- 8 gr vanilla
- 5 gr baking soda
Mix together quarter cup buttermilk, quarter cup cocoa, eggs, water and 1 cup margarine. Add in sugar, flour, baking soda and vanilla. Beat until smooth. Grease and flour a 9x13-inch baking pan. Bake at 180ºC or 25 minutes. Let cool. Mix together the peanut butter and salad oil. Spread over cooled cake. Refrigerate for 20 minutes. Heat quarter cup cocoa and half cup margarine. Stir until it bubbles. Add powdered sugar, 6 tablespoons buttermilk and vanilla. Beat until smooth and spread over cake.
