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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2
In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
4
In 2-quart saucepan, heat butter, cocoa and milk to boiling over medium heat. Remove from heat; stir in 1 teaspoon vanilla. Gradually add powered sugar, beating until mixture is blended and smooth. Pour frosting over warm cake.
5
Cool completely in pan on cooling rack, about 1 hour. Cut into 4 rows by 3 rows.
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To make a thinner cake, use a 15x10x1-inch pan and reduce the baking time by 5 minutes.
To add even more peanut butter and chocolate flavor, top the cake with chopped chocolate-covered peanut butter cup candies.
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Nutrition Facts are not available for this recipe
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