Peanut Butter Cake

I love peanut butter and this cake is a perfect way to use it.

NEED:

FOR CAKE:
2 cups sugar
1 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3 cups all purpose flour
3/4 cup cocoa, unsweetened
2 teaspoon baking powder
2 teaspoon baking soda
1 1/2 teaspoon salt
1 cup coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup buttermilk


FOR FROSTING:
8 ounce cream cheese, room temperature
1 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 teaspoon salt
12 ounces non-dairy whipped topping, thawed (cool whip or like topping)
1/2 cup chocolate sandwich cookie crumbs- any brand
2 cups chopped peanut butter cups
1/4 cup prepared fudge frosting (any brand)

Grease and flour a 9x13x2-inch pan or 2 9-inch round pans..set aside.

CAKE:
Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute.

Add remaining ingredients and beat, on medium for 2 1/2 minutes.

Pour batter into prepared pan(s) and bake for approximately 40 to 50 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s).
Do not over bake. Check for doneness by inserting a toothpick. If it comes out clean, the cake is done.

FROSTING:
Using an electric mixer, combine cream cheese, powdered sugar, salt, peanut butter until smooth.

Using a spatula, gently fold in whipped topping until smooth. Chill frosting for about an hour (even overnight is okay). This frosting tastes like a creamy peanut butter mousse.

Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting( drizzled over top).

ENJOY!