Back 2 Cups White Sugar
3 Eggs
1 1/4 Cups Watkins Original Grapeseed Oil
1 Tbsp. Watkins Vanilla Extract
1/2 Cup Cold Strong Brewed Coffee
1 1/2 Cups Boiling Water
2 1/2 Cups Unbleached All-Purpose Flour
1 Cup Watkins Baking Cocoa
1 1/2 teas. Baking Soda
1 1/2 teas. Watkins Baking Powder
1/4 teas. Watkins Cinnamon
1/2 teas. Salt
Preheat oven to 350 F. Lightly grease two layer pans or 1 10 inch springform pan. Sift all dry ingredients together. In a large bowl, blend sugar and eggs until creamy. Add oil, vanilla and coffee extract. Add dry ingredients to wet, adding the boiling water in a stream. Blend well, scraping bottom to ensure all ingredients are combined. Pour or spoon into prepared pans. Bake until done (25-30 minutes for layer pans) (50-60 minutes for the 10 inch pan). Reduce heat to 325 degreesF. for last half hour.
Peanut Butter
Frosting:
4 Cups (approximately) Confectioner's Sugar
1/2 Cup Unsalted Peanut Butter
1/2 Cup Unsalted Butter
1/4 - 1/2 Cup Milk
1 teas. Watkins Peanut Butter Extract
Beat peanut butter with butter. Add in icing sugar a bit at a time. Add peanut butter extract then milk as needed to achieve right consistency.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.