• 1/2 C. all purpose flour
• 1/4 C. sugar
• 3/4 tsp. baking powder
• 1/3 C. milk
• 1 Tbs. cooking oil
• 1 tsp. vanilla
• 1/4 C. peanut butter
• 1/3 C. semisweet chocolate pieces
• 1/2 C. sugar
• 1/4 C. unsweetened cocoa powder
• 3/4 C. boiling water
• 1/3 C. coarsely chopped honey roasted peanuts
• 2 Tbs. crumbled chocolate flavored graham crackers (optional)
• Whipped Cream (optional)

Preheat oven to 350 degrees. In a medium mixing bowl combine flour, the 1/4 C. of sugar, and baking powder. Add milk, oil, and vanilla. Using a wire whisk, stir until smooth. Stir in peanut butter and semisweet chocolate pieces. Pour batter into an ungreased 1 quart casserole. Set aside. In same mixing bowl stir together remaining sugar and cocoa. Gradually stir in boiling water. Pour mixture evenly over batter in casserole.

Bake, uncovered, 35-40 minutes or until a wooden toothpick inserted into the cake portion comes out clean. Remove from oven; top with peanuts and graham crackers, if desired. Serve warm with cream, or whipped cream.

Yield: 6 servings