This recipe is similar to the chocolate cake with peanut butter icing I make that my family loves. I make it in a 13x9 pan as I do not do well with round cake pans.I bought wearever professional non stick cake pans and had very disappointing results. I think the non stick created a situation where the batter could not grasp the sides of the pan in order to rise so the cake stayed flat. Anyway... My cake batter calls for a cup of strong coffee as well so the batter is very thin. I too always use expresso powder in my chocolate cakes and brownies. It makes a difference! I have adapted my peanut butter icing to be a peanut butter and marshmallow icing which also adds another dimension to the recipe. I seldom measure...I just add the peanut butter till it has the color I want and about 1/2 cup of fluff. Linda, I hear you with the Fluff - I'm definitely going to try that next time. Whenever next time is for this whopper of a cake... :) PJH

• Reply