dash of milk or heavy cream if frosting becomes too thick
Instructions
Cake
Preheat the oven to 350ºF. Spray a 9x13 inch pan with non-stick cooking spray.
In a bowl combine the flour, baking soda, baking powder, and salt. In a separate bowl, combine the peanut butter, oil, and brown sugar, beat together using an electric mixer. Add in the eggs and vanilla, beat again. Add the flour mixture and buttermilk, alternating between the two and mixing by hand until everything is incorporated.
Pour the batter into the 9x13 inch pan and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Chocolate Cool Whip Frosting
Place the cup of chocolate chips in a microwave safe bowl and microwave on 50% power until melted. To help the chocolate melt without burning you can add a very small amount of oil. Allow the chocolate to cool for 5 minutes.
In a mixing bowl, combine the melted chocolate and cool whip, stir until combined. Spread on top of the cooled cake. The cake can be covered and refrigerated until ready to serve.
Chocolate Buttercream Topping
In a mixing bowl, beat the butter using an electric mixer until fluffy. Add in the vanilla extract and cocoa powder, gently mix by hand with a spatula. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand.
Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream. Spread on top of the cooled cake.
Video
Notes
Choose between chocolate cool whip frosting OR chocolate buttercream frosting.