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Thursday, August 27- Baked potatoe Bar with all the fixings, and brownies.

Friday, August 28-

Tater Tot casserole, veggie and salad.

Rest of the menu was not ready at Press time!!

Peanut Butter and Chocolate Cake

Ingredients

1 cup margarine

¼ cup unsweetened cocoa powder

1 cup water

½ cup buttermilk

2 large eggs eggs

2 cups all-purpose flour

2 cups white sugar

½ teaspoon baking soda

1 teaspoon vanilla extract

1 cup peanut butter

1 ½ tablespoons vegetable oil

¼ cup unsweetened cocoa powder

½ cup margarine

6 tablespoons buttermilk

1 teaspoon vanilla extract

3 ½ cups confectioners’ sugar

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Step 2 In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside.

Step 3 In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan.

Step 4 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Step 5 In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners’ sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.