- 1/2 cup butter or margarine, softened
- 2 1/4 cups packed brown sugar
- 3 eggs
- 3 (1 ounce) squares unsweetened chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup water
- FROSTING:
- 1 cup butter or margarine
- 1 cup peanut butter
- 4 cups confectioners' sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 cup finely chopped peanuts
- In a large mixing bowl, combine butter and brown sugar; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream.
- Gradually beat in water. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, cream the butter, peanut butter, confectioners' sugar, milk and vanilla in a mixing bowl until smooth; set aside. Split each cake into two layers. Place a bottom layer on a serving plate; spread with about 1/2 cup frosting.
- Repeat layers twice. Top with the remaining cake. Frost top and sides of cake. Gently press peanuts into sides of cake.