Peanut Butter Crunch Cake

I have loved peanut butter since a child in NC over 60 years ago. This recipe is taken from a cookbook issued by employees and retirees from Santa Fe railroad in Topeka, KS in 1976.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 1 (10 1/2ounce) package  yellow cake mix
• 1⁄2 cup chunky peanut butter
• 3  eggs
• 1 2⁄3 cups milk

• FROSTING

• 1  lb  sifted confectioners' sugar
• 1⁄2 cup cocoa powder
• 1⁄4 teaspoon salt
• 1⁄3 cup boiling water
• 1⁄3 cup butter
• 1⁄4 cup chunky peanut butter
• 1  teaspoon vanilla extract

Directions

1. In a mixing bowl combine the dry cake mix, peanut butter, eggs, and milk. Blend using your electric mixer on low speed for 2 minutes, then beat on medium speed for 3 minutes. Turn into a greased 13 inch X 9 inch X 2 inch baking pan and bake in a preheated 350 degree F oven for 35-40 minutes, or until cake tests done. Cool the cake and then frost with the frosting, directions for which follow. Combine the confectioner's sugar, cocoa powder, and salt. Add to this while beating on slow speed of mixer boiling water, peanut butter, and butter. Blend well this mixture together. Add the vanilla and blend well. Ice the cake and set in refrigerator for about an hour.