Recipe: Soleil’s Scrumdiddlyumptious Chocolate Peanut Butter Cake

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Soleil’s Chocolate Peanut Butter Cake

Chocolate Cake:
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise (I know, I know. It’s sketchy. But it takes the place of eggs and oil.)
1 cup water
1 teaspoon vanilla

Preheat oven to 350 degrees. Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake for about 25 minutes.
**Note: Baking time may vary.

Chocolate Frosting:
1/2 cup butter
1/4 cup unsweetened cocoa powder
2 squares semisweet baking chocolate, chopped
1 tablespoon vanilla extract
3 1/2 cups confectioner’s sugar
2 tablespoons milk

In a saucepan over medium heat, melt butter. Stir in cocoa powder, chopped chocolate bits, and vanilla. Place confectioner’s sugar in a large bowl. Pour in cocoa mixture. Beat well (mixture will be extremely thick). Beat in milk, a teaspoon at a time, until desired consistency is achieved.
**Note: Double and triple as needed!

Peanut Butter Cream Icing:
8 tablespoons milk
3 cups powdered sugar
3 tablespoon creamy peanut butter

Beat all ingredients together in a big bowl. Beat in milk, a tablespoon at a time, until desired consistency is achieved.

Shave bottom cake. Frost top of it with chocolate frosting. Let sit. Pour on and spread peanut butter cream icing. Shave top cake layer and place carefully on top. Frost top and sides with chocolate frosting. Place leftover peanut butter icing in pastry bag (Ziploc with a small hole in the corner). Pipe straight, horizontal lines even width apart. Run butter knife all the way through across all lines in a downward motion (knife should be perpendicular to all lines). Repeat even widths apart.