MOIST CHOCOLATE CAKE

A very moist cake.

2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup hot coffee 1 cup milk
1 tsp. vanilla

Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.

In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add coffee and milk; beat ingredients together. Stir in vanilla.

Bake at 350 degrees for 30-40 minutes or until cake tests done. If using the frosting below, prepare frosting while the cake is baking and frost while the cake is still hot.

PEANUT BUTTER FROSTING

2 cups brown sugar
1 1/2 sticks (3/4 cup) butter
4 tbsp. water
2 tbsp. vanilla (you must use 2 tablespoons vanilla)

Combine all ingredients in a saucepan and bring to boil for 1 or 2 minutes. Remove from heat and stir in 1 1/3 cups peanut butter until smooth. It will not be real thick but thickens on the cake as it cools. Put the hot frosting on the cake while the cake is still hot.

CAT