Ingredients
-
2 cups granulated sugar
-
2 cups flour
-
3 ounces instant chocolate pudding mix (*optional)
-
1 teaspoon baking soda
-
1 cup butter or 1 cup margarine
-
1 teaspoon vanilla
-
1/4 cup cocoa
-
1 cup water
-
1/2 cup buttermilk
-
2 eggs, beaten (*optional-4 eggs)
-
1 1/2 cups smooth peanut butter (*optional crunchy)
-
1 tablespoon peanut oil
-
-
1/2 cup margarine or 1/2 cup butter
-
1/4 cup cocoa
-
6 tablespoons buttermilk
-
1 teaspoon vanilla
-
1 tablespoon Karo syrup
-
3 cups miniature marshmallows
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
- Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
- In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
- Pour over dry ingredients and mix well.
- Bake 25 minutes, until center bounces back when lightly touched.
- Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
- Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
- Allow frosting to set 5-10 minutes before serving.