Fine Art America is the world's most powerful sales and marketing tool for photographers and visual artists.
Simply open an account, upload your images, set your prices for all our available products, and you're instantly in business! FAA provides you with an e-commerce website, fulfills your orders for you, and sends you your profits each month.
1 cup coke
½ cup buttermilk
1 cup butter, softened
1-3/4 cup sugar
2 large eggs, lightly beaten
2 teaspoon vanilla extract
2 cups all- purpose flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
Peanut Butter Frosting
¼ cup butter
¾ cup milk
1 cup creamy peanut butter
1 16 oz. package powdered sugar
1 teaspoon vanilla extract
1 cup chopped honey-roasted peanuts
Preheat oven to 350 degrees.
Combine coke and buttermilk – set aside.
Beat butter at low speed with electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla; beat at low speed
Combine flour, cocoa and soda in separate bowl. Add to butter mixture alternately with cola mixture – beginning and ending with flour mixture.
Beat at low speed just until blended after each addition. Pour batter into lightly greased 13 x 9 pan.
Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted to the center comes out clean. Cool in pan on a wire rack 10 minutes.
Melt butter in a large saucepan over medium heat. Whisk in milk and bring to a boil, whisking constantly. Reduce heat to low and whisk in
Peanut butter until smooth. Gradually whisk in sugar** until smooth; remove from heat and whisk in vanilla. Use immediately. Pour frosting
Over warm cake. Top off frosting with 1 cup chopped honey roasted peanuts.
** I sift my powdered sugar to make sure I get the big lumps out.