Peanut Butter Passion

Ingredients

CAKE
2 c	sugar
1 c	vegetable oil
2	eggs
1 tsp	vanilla extract
3 c	all purpose flour
3/4 c	cocoa, unsweetened
2 tsp	baking powder
2 tsp	baking soda
1 1/2	tsp salt
1 c	coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 c	buttermilk
FROSTING
8 oz	cream cheese, room temperature
1 c	peanut butter, creamy
1/2 c	powdered sugar
1/2tsp	salt
	non-dairy whipped topping, thawed
1/2 c	chocolate sandwich cookie crumbs
2 c	chopped peanut butter cups

Directions

1 

Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch pan, 2 9-inch round pans, 3 8-inch round pans or 1 10-inch round pan or line cupcake pans and set aside. Using an electric mixer, combine sugar, oil, eggs and vanilla; beat 1 minute. 

2

Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed. 

3

Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done. Cool for 5 minutes and carefully remove from pan(s). Note: 8-inch and 9-inch cakes will bake in less time than 10-inch and 9x13x2-inch cakes so check for doneness. 

4

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.

 Critics say: :that looks extremely artery clogging but moutwateringly good all at the same time"