2 C flour
2 C sugar
4 Tbsp cocoa
2 sticks butter
2 eggs, beaten
1/2 C buttermilk
1 C boiling water
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
3/4 C melted creamy peanut butter
9 oz. bittersweet chocolate, chopped, or dark chocolate
1 C heavy cream
Preheat oven to 350 F degrees. Grease a 13x18 sheet cake pan.
In a mixing bowl, combine flour, sugar and salt.
Melt butter in a sauce pan. Add cocoa. Stir add boiling water.
Allow mixture to boil for 30 seconds. Then, turn off heat.
Pour over flour mixture and stir lightly to cool.
In a small bowl, whisk buttermilk, eggs, baking soda, and vanilla.
Add to butter/chocolate mixture.
Pour onto baking dish.
Bake for 20 minutes.
In a medium bowl, place chocolate.
In a small sauce pan, over medium heat, heat cream. Bring to a boil.
When cream has come to a boil, remove from heat and pour over chopped chocolate.
Whisk until smooth.
Allow to cool slightly before pouring over cake.
Heat peanut butter in microwave for 30-40 seconds, or until it can be poured, but not until completely melted.
Pour chocolate and peanut butter across cooled cake, making alternating stripes.
Swirl with a butter knife or similar utensil to create marbling effect.