The Cottage Smallholder

ooh then there is a fab chocolate peanut butter cake and peanut butter cupcakes with salted carmel (very trendy at the mo )

I will fish it out later... I have a habit of writing recipes in the front of cook books and as i have 287 (my husband counted them to make a point ) I may be some time .

(Of course i didnt put it anywhere sensible like the  chocolate  book  because that would be easy )

woohooo...found it sensibly in a bakery book ...only fourth one i looked in.

350 degs... preheated oven:-

8oz soft butter

1 cup peanut butter

1 scraped vanilla pod or 1 dessert spoon vanilla

2cups or 14 oz dark brown sug   Beat first 4 ingredients tog until fluffy( 2 mins)

4oz dark chocolate (melted)

1 mashed banana(the origional recipe uses 2 , i think its better with one)

Pour the melted choc into the butter and sug mix stir and then add the mashed banana and mix again.

6 eggs

 1 cup coca( i use sugar free)

12oz or 3 cups plain flour

1 level tbls baking powder

1 tsp baking soda

1 tsp salt

Stir in the eggs and flour (supposedly one by one- at this point I bung the eggs,flour etc all in at once)

beat again for a couple of mins.

Bake for an hour then cover with loose foil and cook for another 20-25 mins.

This also works as cupcakes- and then you can pull them ready iced out of the freezer- otherwise you may have to eat the whole thing in two days !

When cold ice with:-

18 oz dark choc

4oz butter

1 egg OR 1/4 cup dble cream

12 oz  or 1 1/2 cups peanut butter

Melt the choc and butter

Mix the egg or cream into the peanut butter and then stir into the choc and butter. Stir well and cool. 

Ice