Peanut Buttery Chocolate Cake

Peanut Buttery Chocolate Cake

For The Cake:
Cooking Spray
2 cups flour
2/3 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup vegetable oil
2 cups granulated sugar
2 eggs
1 cup 2% reduced-fat milk
1 cup brewed coffee, cooled to room
temperature
1 tsp vanilla

For The Frosting:
1 (8-oz.) pkg. cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tbsp 2% reduced-fat milk
1/2 tsp vanilla
Miniature chocolate chips (optional)

Preheat the oven to 350 F. Coat a 13 x 9 inch glass baking pan with cooking spray. To prepare the cake, sift together the flour, cocoa, baking soda, baking powder, and the salt into a large bowl. Combine the oil and sugar in a large mixing bowl. Using a mixer, beat at medium speed until well combined. Add the eggs. Beat well. Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Scrape down the sides of the bowl. Stir in the coffee and vanilla. The Batter Will Be Thin. Pour the batter into the prepared pan. Bake at 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. To prepare the frosting: Combine the cream cheese and the peanut butter in a large mixing bowl. Using a mixer, beat at medium speed until smooth. Add the powdered sugar, milk, and vanilla. Beat until smooth. If the frosting is too thin, just add more powdered sugar. If the frosting is too thick, add more milk. Spread the frosting over the top of the cooled cake. Sprinkle with the chocolate chips, if desired.
Makes 16 servings