Ingredients
3
cups Gold Medal™ all-purpose flour
1/3
cup unsweetened dark baking cocoa
1 1/2
teaspoons baking soda
1
teaspoon salt
1 1/4
cups packed dark brown sugar
1 1/4
cups granulated sugar
1
cup butter or margarine, softened
4
eggs
8
oz semisweet baking chocolate, melted, cooled
1 1/2
teaspoons vanilla
1 2/3
cups buttermilk
1
cup strong brewed coffee (room temperature)
1/2
cup butter, softened
1/2
cup creamy peanut butter
2
packages (3 oz each) cream cheese, softened
1
bag (1 lb) powdered sugar
1
tablespoon whipping cream
2
teaspoons vanilla
12
peanut butter creme-filled chocolate sandwich cookies, chopped
Preparation
Heat oven to 350°F. Grease 13x9- inch pan with shortening; lightly flour.
In medium bowl, mix flour, cocoa, baking soda and salt; set aside. In large bowl, beat brown sugar, granulated sugar and 1 cup butter with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, one at a time, beating until well blended. Add melted chocolate and 1 1/2 teaspoons vanilla, beating until blended. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Beat in coffee until blended. Pour batter into pan.
Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
In large bowl, beat 1/2 cup butter, the peanut butter and cream cheese with electric mixer on medium speed 2 minutes or until blended. On low speed, gradually beat in powdered sugar until blended. Beat in whipping cream and 2 teaspoons vanilla. Frost cake. Top with cookies.
