Connie Wentz

Lehighton

Cake:

1¾ cup flour

2 cup sugar

¾ cup cocoa

1½ tsp. baking soda

2 large eggs

1 cup buttermilk

½ cup oil

1 T. vanilla

1 cup brewed coffee

Mix all ingredients with a mixer except coffee.

Stir coffee in last.

Batter will be thin.

Put into 2 9-inch greased cake pans and bake at 350 degrees for 20 to 25 minutes. Cool.

Peanut Butter Cup Ganache:

8 oz. semisweet chocolate

¾ cup whipping cream

1 T. butter

1 cup mini peanut butter cups

Bring cream to a boil with butter.

Pour over chocolate and stir until melted.

Cool until barely warm. Stir in ½ cup chopped peanut butter cups.

Cool in fridge.

Stir in rest of cups.

Put all on bottom layer of cake.

Top with other layer.

Peanut Butter Cream Cheese Frosting:

8 oz. softened cream cheese

1 stick soft butter

2 tsp. vanilla

3 cup powdered sugar

1 cup peanut butter

Cream butter and cream cheese until smooth.

Add vanilla and powdered sugar.

Add peanut butter and mix until smooth.

Use right away or refrigerate.

Frost cake and decorate as desired.

Refrigerate finished cake.