2 cups flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 tsp salt
1 cup buttermilk
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup brewed coffee instant coffee will do in a pinch
Peanut Butter Frosting
1/2 cup butter softened
1 cup creamy peanut butter
3 TBLS milk or as needed
2 cups confectioners sugar
Please see conversion here
- Preheat oven to 300 degrees. Grease the bottom and sides of a 13×9 inch baking pan.
- Mix the flour sugar, cocoa, salt, baking powder and baking soda together in a large bowl.
- Beat the eggs with an electric mixer until they are bright yellow and slightly thick.
- Add the oil, coffee and vanilla to the eggs, mix until well incorporated.
- Add the flour to the mix, alternating with the buttermilk, mixing after each addition until just incorporated.
- Start with the flour first, then buttermilk, flour, buttermilk and end with flour.
- Pour the batter into the prepared baking pan. I always hold the pan up a few inches from the counter and let it fall to get rid of air bubbles in the batter. Bake at 300 degrees for 1 hour. Test for doneness with a toothpick.
- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
- Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
- Beat for at least 3 minutes for it to get good and fluffy. Frost cake after it has cooled completely.