Cake Recipes

7-Up Cake

Empty 1 box cake mix and 1 box Jello Instant Pineapple Pudding Mix into a large mixing bowl. Add oil and eggs. Beat about 2 minutes. Add Seven-Up and mix until well blended. Pour into a sheet cake pan that has been greased and floured. Bake 35 to 40 minutes or until done in a preheated 350 degree oven. While still hot spread with Icing: Cook margarine, sugar, pineapple, flour and eggs until thick. Add coconut and blend well. Spread over cake while both are still warm.

Apple Cake with Rum Sauce

2 eggs
2 cups sugar
1 cup veg. oil
1 tsp vanilla
3 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1-1/2 tsp soda
3 cups apples (chopped or sliced thin, your choice)
Optional: raisins and walnuts (black or English)

Mix all wet ingredients together. Mix all dry ingredients together, then slowly combine the wet ingredients into the dry ingredients. This will be a pasty batter (thick). If wanted, add raisins and/or walnuts (I love the black walnuts in it)

Spread into a 9x13" pan that has been floured and bake at 350 for 45 to 50 minutes.

You can garnish the top with powdered sugar if desired, or you can make a rum sauce and pour over the cake while it is still warm.

RUM SAUCE
1 cup sugar
1/4 cup water
2 T margarine
2 T rum extract (or if you like the "real" stuff, you can use that too)

This cake is much better if you bake it a day ahead of time.

Award Winning Tunnel of Fudge Cake

A grand winner in a national baking contest! Very rich and moist with a buttery flavor.

Cake:
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*

Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

*Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.

High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.

1 medium-size ripe banana
4 eggs (at room temperature)
2 cups granulated sugar
1 cup vegetable oil
1 1/2 cups zucchini, shredded
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups walnuts, chopped
1 cup raisins

Peel banana and puree in blender to make 1 cup. In large bowl, beat eggs. Blend in sugar and oil. Beat 1 minute. Add banana and zucchini; mix well. Sift flour, soda, baking powder, cinnamon and salt. Fold into banana mixture. Stir in walnuts and raisins. Pour batter in greased and floured 10-inch tube pan. Bake at 350 degrees F for about 1 hour or until tester comes out clean. Cool 20 minutes. Invert cake onto serving platter. Dust with confectioners' sugar or frost with 1 small can pecan frosting.

2 cups flour
2 cups brown sugar, packed
1/2 tsp salt
1/2 cup butter
1/2 tsp baking soda
1/2 tsp nutmeg
1 egg, beaten
1 cup sour cream
1/2 cup nuts, finely chopped

Combine flour, sugar, and salt. Cut in butter until mixture resembles fine meal. Spread 2 1/2 c of mixture in bottom of greased 11x7x2" pan.

Blend soda and nutmeg into remaining mixture. Combine egg and sour cream. Stir into mixture until just blended. Spoon over crumb mixture and spread evenly. Sprinkle nuts on top. Bake 350 deg, 40 minutes.

Brown Sugar Raisin Pudding Cake

During the baking the batter rises to the top and a pudding like sauce forms underneath the crust.

1 cup all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 cup raisins
1/2 cup milk
1 cup brown sugar
2 cups boiling water
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish. Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish. Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

Filling:

4 cups ricotta
2 egg whites
1/2 cup chocolate chips
1/2 cup sugar
1/4 tsp vanilla
1/4 tsp lemon extract
1/4 cup chocolate chips
10 cherries (halved)

Crust:

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
1/2 cup chopped pistachio nuts

Melt the margarine for the crust and mix with the rest of the crust ingredients. Press into a 9 x 12" greased baking pan. With a hand mixer, beat on high the 2 egg whites and 1/2 cup sugar until foamy. Add 4 cups ricotta and beat until smooth. Beat on low the 1/4 tsp lemon extract and 1/4 tsp vanilla. Fold in the 1/2 cup chocolate chips with a spoon. Place alternately the 1/4 cups chocolate chips and 10 halved cherries as a decoration on top. Put the filling over the crust and bake 30 minutes in a 350 degrees oven.

Chocolate Chip Poundcake

3 cups flour
1 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter or margarine -- softened
1 Tbsp vanilla
4 eggs
3/4 cup milk
1 pkg chocolate chips-- (12 oz.)
Confectioners' sugar

Preheat oven to 325°F. Spray a 10-inch fluted
tube pan or 2 (9 by 5-inch) loaf pans with nonstick
cooking spray.

In a small mixing bowl, combine flour, baking powder
and salt. In a large bowl, beat the sugar, butter
and vanilla on medium speed until well-blended. Beat
in eggs, one at a time, beating well after each
addition. Gradually beat in dry ingredients alternating
with milk until blended. Stir in the chocolate chips.

Pour batter into the prepared pan. Bake for 65 to 75
minutes, or until a toothpick inserted in center tests
done. Cool in pan on a wire rack for 15 minutes, then
remove from pan. Serve warm or completely cool on a
wire rack. Sprinkle confectioners' sugar over top
before serving.

3/4 cup sugar
1 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 squares unsweetened chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla extract

Topping

1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon unsweetened cocoa powder
3/4 cup boiling water

Directions for chocolate cake:
Grease and flour an 8x8-inch square baking pan. Mix sugar, flour, baking powder and salt together. Melt chocolate with butter. Stir chocolate mixture with dry ingredients along with milk and vanilla; beat until smooth. Spoon chocolate cake batter into prepared pan.

For topping, combine sugar, brown sugar and cocoa; sprinkle evenly over batter, Pour boiling water over all. Bake in a preheated 350° oven for 35 to 45 minutes. Cool in pan on a wire rack. Invert chocolate cake onto cake plate so cake makes its own chocolate topping. Serve chocolate cake warm or cold.

1 teaspoon instant coffee or leftover coffee
1/4 cup milk or cream
1/4 cup unsweetened cocoa powder
6 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
5 cups confectioners sugar

Mix together; instant coffee or leftover coffee, milk or cream, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake. Makes 4 cups

Earthquake Cake

1 cup of chopped pecans
1 cup of coconut flakes
1 box of German Chocolate Cake mix
1-1lb box of powdered sugar
1 8 oz pkg cream cheese
1 stick of margarine

Spray 9 x 13' pan with Pam, put pecans and coconut at the bottom of the pan.

Mix cake mix according to directions, then pour over pecans and coconut.

Melt cream cheese and margarine in microwave, then add the powdered sugar......this will look like a batter when mixed.......then pour over cake batter.

Bake at 350 for approximately 35 to 40 minutes. This cake is very rich!

Easy Caramel Cake

Yellow Cake Mix, plus Eggs and Oil as directed
2 cans Sweet and Condensed Milk
1/2 cup toasted Pecans, optional topping
Using your favorite yellow cake mix, bake a cake in a 9-inch by 13- inch pan.

Place two cans of condensed milk in a double boiler, cover with water (about and inch over the cans). Boil for 2 1/2 hours. You will need to add water, to ensure the cans stay covered.

Remove the cans of milk from water, let cool 8-10 minutes. Open slowly, and very carefully.

Spread the delicious caramel frosting on the cake. Sprinkle with toasted pecans. Slice to serve.

1 package yellow cake mix
1 box instant coconut pudding mix
4 eggs
1/2 cup oil
1 cup sour cream
1/2 cup sugar
1 cup chopped nuts
1 teaspoon cinnamon

Mix cake mix, pudding mix, eggs, oil and sour cream. Beat 5 minutes. Pour half of mixture into a 9 by 13 inch pan. Top with a mixture of last three ingredients. Pour other half of cake mix over that. Swirl together with a knife. Bake at 350 degrees for 35 to 40 minutes.

Fannie Farmer's Applesauce Cake

Set the oven at 350 degrees. Butter and flour a 9-inch pan, or two 8- inch pans if you prefer thin squares of cake.

Mix thoroughly:
1 cup applesauce, sweetened or not
7/8 cup brown sugar
1/2 cup melted shortening or salad oil

Sift into a large bowl:
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon powdered cloves

Add:
1/2 cup raisins
1/2 cup nut meats, cut in pieces

Add the applesauce mixture. Blend well and spoon into the pan. Bake about 40 minutes.

1 angel food cake mix
1 large can crushed pineapple (15 oz or 16 oz) do not drain

Combine dry cake mix and pineapple, pour into bundt or angel food pan and bake about 30-45 minutes. Serve with low fat cool whip if desired. Makes a quick and very easy cake for last minute dessert.

Golden Pound Cake

3 cups Cake flour
1 1/2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Mace or ground nutmeg
1 1/2 cups Granulated sugar
1 cup (2 sticks) butter or margarine, softened
1 tsp Vanilla extract
3 large Eggs
1/2 cup NESTLÉ CARNATION® Evaporated Milk
3/4 cup Chopped walnuts or pecans

1. PREHEAT oven to 350° F.
2. Grease 9 x 5-inch loaf pan.
3. COMBINE flour, baking powder, salt and mace in medium bowl.
4. Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Beat in flour mixture alternately with evaporated milk.
7. Pour into prepared loaf pan; sprinkle with nuts.
8. BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean.
9. Cool in pan for 10 minutes; remove to wire rack to cool completely.

Grandma's Nutmeg Cake

Submitted by Sylvie

1 1/2 c boiling water
1 c oatmeal
1/2 c butter or margarine

Mix together and let cool

Add:
2 eggs
1 c white sugar
1 c brown sugar
1/1/2 c flour
1 1/2 tsp nutmeg
1 tsp baking soda
dash salt
1 tsp vanilla
Spread in a 9"x13" pan, bake @ 350 for 40 mins.

Topping:
1/3 cup butter or margarine
1/4 c carnation milk
1/2 c brown sugar
1 c coconut
1/2 c nuts(optional)

Mix together and boil 5 mins. Spread over hot cake and place under broiler till lightly browned. This cake is so yummy, it is definitely a keeper.

(serves 8)

1 lemon
3/4 cup (1 1/2-sticks) sweet butter
1/2 cup white sugar
1/3 cup brown sugar
3 egg yolks
1 1/8 cups (about 4 oz.) pecan meal*
1/4 cup Irish whiskey
1 cup flour, sifted
1 tsp baking powder

Three or four hours before making the cake, thinly peel the lemon (removing as little of the white pith as possible) and set this zest to macerate in the Irish whiskey for at least three hours, reserving the rest of the lemon for some other purpose. Afterwards, remove the peel, mince a scant teaspoon's worth and return to the whiskey, discarding the remaining pieces.

Preheat the oven to 350oF. Cream the butter, both the sugars, and egg yolks together for several minutes, until the mixture is silky smooth. Pour the lemon-flavored whiskey with its minced peel into the pecan meal. Stir this together and beat into the cake batter until well blended. Sift together the flour and baking powder and stir into the batter. When this is well incorporated, scrape the batter into a buttered and floured 9-inch (preferably springform) pan. Gently smooth the batter with a spatula and put into the preheated oven to bake for one hour. Then turn off the heat and, ths oven door put ajar, let the cake cool in the oven for fifteen minutes. Remove, release the sides of the pan (or otherwise free its contents), and put the cake on a rack to cool. The cake tastes even better the next day: it does not need refrigeration and will keep in a cake tin for at least a week.

* You can make your own Pecan Meal by mincing pecan bits into as fine a powder as possible. Be careful using a food processor to do this - it is easy to end up with pecan butter, instead.

Lark Creek Melting Fudge Cake

As demonstrated on Midday About the Bay by Chef Sharon Nahm of Lark Creek in San Mateo, California

Yield: 4 individual cakes

4 oz. bittersweet chocolate
3 oz. unsalted butter
1 1/2 T. cornstarch
5 oz. sugar
2 eggs
2 egg yolks
1 tsp. Grand Marnier

Melt the chocolate and butter in a double boiler over simmering water until the mixture is smooth.

Meanwhile, in a separate bowl whisk together the cornstarch and the sugar to remove any clumps. Once all the chocolate and butter mixture is melted, whisk in the cornstarch/sugar into the chocolate mix until smooth. Then add in the rest of the ingredients into the chocolate mix and whisk until smooth.

Using individual 4 ounce ramekins, butter and flour them twice to ensure a good coating. Pour the cake batter into these ramekins so that they are 3/4 full, and bake in preheated oven at 375F for approximately 15-18 minutes. The top of the cake should be cracked and the center should be still moist and slightly wet.

Let cake cool for about a minute or two, then unmold onto serving plates and serve with your favorite ice cream or whipped cream.

4 eggs
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
2 tablespoons butter
1 cup milk

FROSTING

1 cup brown sugar
1 cup flaked coconut
6 tablespoons butter
4 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside. In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.

In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown. Makes 1 - 9x13 inch pan

1/2 cup shortening
1/2 cup butter
1 cup cocoa
2 cups sugar
1 tbl hot water
2 tsp instant coffee
4 eggs
2 tsp vanilla
1 cup flour
1/2 tsp. salt
1 cup chopped nuts (optional)

Preheat oven to 350F. Grease a 13x9 inch pan. Melt shortening and butter over low heat or in the microwave. Remove from heat and add cocoa, blend well. Add sugar and mix well. Dissolve instant coffee in hot water and mix into creamed mixture. Add eggs one at a time, beat well, by hand, after each addition. Stir in vanilla, flour, and salt. Do not over beat. Fold in nuts. Bake 25-30 minutes. Cool completely.

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

In a four-cup measure, mix:

1 cup water
1/2 cup vegetable oil
2 tablespoons distilled white or apple cider vinegar
2 teaspoons vanilla extract

Pour wet mixture into flour mixture and stir until well-blended. Microwave on high 6-7 minutes, rotating dish 1/4 turn twice, until toothpick inserted in center comes out clean. Place dish on flat, heat-proof surface 10 minutes (moist spots on cake will dry), then place on wire rack. Serve warm or at room temperature.

Overnight Coffee Cake

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
1 cup packed brown sugar, divided
2 tsp ground cinnamon, divided
3/4 cup (1-1/2 sticks) butter, melted
1 cup milk
2 large eggs
1/2 cup chopped pecans

Coat a 9" x 13" baking dish with nonstick cooking spray, then flour. In a large bowl, combine the 2 cups flour, the baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, 1 tsp cinnamon, the butter, milk, and eggs. Beat until well combined; pour into the baking dish, then cover and chill for at least 8 hours, or overnight. Preheat the oven to 350F. In a small bowl, combine the remaining 1/2 cup brown sugar and 1 tsp cinnamon with the pecans. Sprinkle over the chilled batter and bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Cut, and serve warm.

1/2 cup butter -- softened
1 cup brown sugar
1 box butter pecan cake mix -- (18.25 ounce)
2 tablespoons water
2 cups chopped pecans
2 eggs

FROSTING

1/2 cup butter -- softened
2 eggs
1 cup milk
1 cup white sugar
1 cup light corn syrup

Preheat the oven to 325 degrees F (165 degrees C) Reserve 3/4 cup cake mix for second layer. Set aside. For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well. Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.

For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and Reserved 3/4 cup cake mix. Mix well and pour over first layer. Bake at 325 degrees F (165 degrees C), for 25 to 30 minutes. Makes 1 - 10x15 inch cake

Plum Good Cake

2 cups all-purpose flour
2 cups sugar
1 cup cooking oil
3 eggs
2 small jars plum baby food
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup chopped nuts

Blend all ingredients together, adding nuts last. Bake one hour in greased tube pan at 350 degrees.

Pudding Poke Cake

1 pkg. (2-layer size) yellow cake mix
Ingredients for cake mix
2 pkgs. (4-serving size) Jello chocolate flavor instant pudding and pie filling
1 c. powdered sugar
4 c. cold milk

Prepare and bake cake mix as directed on package for 9x13 cake Remove from oven. Poke holes at once down through cake to pan with round handle of wooden spoon. Holes should be at 1" intervals Only after the holes are made, combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat at low speed for not more than 1 minute. Do not overbeat. Quickly, before pudding thickens, pour about half of the thin pudding evenly over the warm cake and into holes. (This will make stripes in cake) Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour Store cake in refrigerator

1/2 cup margarine or butter
1-1/2 cups sugar
2 eggs
1 tsp vanilla
1-1/2 oz. bottle of red food coloring
3 Tbl cocoa
2-1/2 cups sifted cake flour
1 cup buttermilk
1 tsp salt
1 Tbl vinegar
1 tsp baking soda

Cream shortening, sugar, and eggs together. Make a paste of cocoa and food coloring. Add to first mixture. Then alternately add flour and buttermilk. Mix baking soda and vinegar in separate bowl; add to batter. Mix well. Pour dough batter into three 8" or 9" cake pans, which have first been slightly oiled and floured. Bake 25 minutes in 350-degree oven. Let cool completely.

Frosting

(8-oz.) pkg. cream cheese, softened
6 Tbl butter, softened
1 tsp vanilla extract
2-1/2 cups powered sugar
1 oz. bottle red food coloring Pecans, chopped

Blend all ingredients until very smooth. Spread thin layer of frosting on each layer of cake, sprinkle chopped pecans on each each layer. Pile one layer on top of another, then frost entire cake. Top with sprinkled pecans.

Rhubarb Cake

1 pkg. Pillsbury Plus Yellow Cake Mix
1 cup water
3 eggs
1/3 cup oil
4 cups sliced fresh or frozen rhubarb, unthawed
1 cup sugar
1 pint (2 cups) whipping cream

Heat oven to 350 degrees. Grease and flour 13x9 pan. In large bowl, combine cake mis, water, oil and eggs..mix at low speed until moistened. Beat 2 minutes at highest speed. Pour into greased and floured pan. Top with rhubarb. Sprinkle with sugar, pour cream over top. Bake at 350 degrees for 1 1/4 to 1 1/2 hours or until tootpick inserted in middle comes out clean. Store in refrigerator.

1 cup butter
2 cups brown sugar
1 cup raisins
2 teaspoons cinnamon
2 squares bitter chocolate, melted
3 eggs, separated
1 cup strawberry jam
1 cup chopped nuts
1 tsp cloves
4 cups sifted flour
2 tsp baking powder mixed in 1 cup buttermilk

Cream butter and sugar. Add egg yolks and stir. Add melted chocolate and stir. Add raisins. Add cinnamon, cloves, and flour, stir. Stir in nuts and jam. Now add the baking powder to the buttermilk and quickly stir into the cake mixture. Fold in the stiffly beaten egg whites. Quickly pour mix into greased and floured angel food cake pan. Bake at 350 degrees until cake stops singing, about 45 minutes. Make sure you time this so your guests are present during the baking. Once the cake is baked, the effect is over.

6 eggs, separated
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Separate eggs. Beat yolks until creamy. In a separate bowl beat the egg white until stiff, add sugar. Fold whites into yolks, add the flour in slowly, then the baking powder and finally the vanilla. Grease and flour two 8" or 9" cake pans. Pour into pans and bake at 350F degrees until golden. Cool thoroughly.

Filling:

1 box cook and serve vanilla pudding, prepared and cooled
1 box cook and serve chocolate pudding, prepared and cooled
1/2 teaspoon rum (or 1/4 teaspoon rum extract)
4 Tablespoons orange marmalade
Cool Whip (8-oz)

Split the cake layers in half to create 4 layers. Layer one with chocolate pudding. Mix together rum extract and orange marmalade. Spread over another layer. Next layer coat with the vanilla pudding. Ice cake with whipped cream and refrigerate.Note: You will have left over vanilla and chocolate pudding, which you can use for a snack another day.

Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good! Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 2 Hours 20 Minutes. Makes 1 - 10x15 inch pan (16 servings).

4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 1/4 cups peanut butter
2 pounds milk chocolate candy bar, chopped

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
2 In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
3 Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4 When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
5 In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

3c. flour
2c. sugar
1/4t. salt
1/2c. cocoa
2t. soda
2T vinegar
2t. vanilla
2/3c. oil
2c. water

Preheat oven to 350

Sift together in cake pan: flour, sugar, salt, cocoa, and soda. Mix lightly, and then make a hole in the center.

Add (in the hole): vinegar, vanilla, and oil. Pour water over all.Mix until blended, and bake for 1/2 hour.

Let cool, and frost with your favorite frosting! Serve & ENJOY!!