Chocolate Cupcake With Peanut Butter Icing

Ingredients:

2 c. sugar
2 c. flour
2 tsp. baking soda
1 tsp. baking powder
3/4 c. cocoa
1/2 c. Wesson oil (salad vegetable oil)
2 eggs
1 c. hot strong coffee
1 c. milk
2 tsp. vanilla

Directions:

Combine and mix thoroughly all ingredients. Put into greased and floured 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 to 35 minutes or until knife comes out clean. DO NOT OVERBAKE.

Peanut Butter Icing:

18 oz. or 1 lb. 2 oz. jar chunky or smooth peanut butter
3/4 (of 1 lb.) box confectioners' (10X) sugar
2 tbsp. vanilla extract
Milk

Add peanut butter to 10X sugar. Add the vanilla extract and enough milk to make icing a spreadable consistency.