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It looks just wonderful. She is lactose intolerant so I made a peanut butter swiss meringue buttercream for the frosting. I can still taste the moist,chocolatey,warm, cake and the rich,creamy,peanutbutter filling. So glad I made this one. I tried, but my inner-anti-over-beating bell was screaming, so I ended up combining water through beaten eggs and adding all at once, so that I could minimize the stirring. I saw you this morning on the martha show and they showed the peanut butter cake. Hope this one gets through! The frosting is heaven in a bowl!! But not nearly as awesome as this cake, which I am making as soon as I can turn on my oven again. Thank you Deb for the fantastic recipe! Worth the extra effort. You are right, it is so rich it is hard to eat without a glass of cold milk in the other hand.
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