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Chocolate - Peanut Butter Cake

2 Cups White Sugar
3 Eggs
1 1/4 Cups Watkins Original Grapeseed Oil
1 Tbsp. Watkins Vanilla, Original Double-Strength
1/2 Cup Cold Strong Brewed Coffee
1 1/2 Cups Boiling Water
2 1/2 Cups Unbleached All-Purpose Flour
1 Cup Watkins Baking Cocoa
1 1/2 teas. Baking Soda
1 1/2 teas. Watkins Baking Powder
1/4 teas. Watkins Cinnamon
1/2 teas. Salt

Preheat oven to 350 F. Lightly grease two layer pans or 1 10 inch springform pan. Sift all dry ingredients together. In a large bowl, blend sugar and eggs until creamy. Add oil, Watkins Vanilla and coffee. Add dry ingredients to wet, adding the boiling water in a stream. Blend well, scraping bottom to ensure all ingredients are combined. Pour or spoon into prepared pans. Bake until done (25-30 minutes for layer pans) (50-60 minutes for the 10 inch pan). Reduce heat to 325 degrees F. for last half hour.

Peanut Butter Frosting:
4 Cups (approximately) Confectioner's Sugar
1/2 Cup Unsalted Peanut Butter
1/2 Cup Unsalted Butter
1/4 - 1/2 Cup Milk
1 teas. Watkins Peanut Butter Extract

Beat peanut butter with butter. Add in icing sugar a bit at a time. Add peanut butter extract then milk as needed to achieve right consistency.

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