Chocolate Cake with Choco-Peanut Butter Frosting

The cake part of this recipe is from Cris's Chocolate Peanut Butter Cup cake which is AMAZING !  This one is simpler because it just has frosting and you don't have the extra step of making ganache.

Cake:

1 2/3 cups flour

2 cups sugar

2/3 cup cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup buttermilk

1/2 cup oil

1 Tbsp vanilla

1 cup strong hot coffee (instant in boiling water is fine)

Grease and flour two 8 or 9 inch round pans. Preheat oven to 350F. Put all dry ingredients into a mixing bowl or stand mixer bowl. Stir together til homogenous. Add in eggs, buttermilk, oil, and vanilla and beat until blended. Scrape down bowl. Add hot coffee and beat in at low speed (so that you're not splashed with hot coffee). Once it's mostly incorporated, turn mixing speed up to medium and beat for 1 minute. Scrape down bowl and beat another 30 seconds. Batter will be very thin. Pour into prepared pan. Baking time will vary, depending on the size of pan you used. Start checking at 20 minutes, but it could take up to 35 to 40 minutes. It will spring back when pressed lightly, and a toothpick inserted in the centre of the cake will be mostly clean, but will have a few moist crumbs. It should not have wet batter, though. Cool completely before icing.  Garnish with peanut butter cup chunks if you wish.

Chocolate Peanut Butter frosting:

1/2 cup softened butter
1/2 cup smooth peanut butter
1 1/2 tsp vanilla
3 cups icing sugar
1/3 cup cocoa
1/4 tsp salt
4-6 tbsp. milk

Cream the butter and peanut butter till smooth using a hand mixer or kitchenaid . Add vanilla.  Combine the icing sugar and cocoa.  Add icing sugar/cocoa mixture one cup at a time and keep blending , alternating with a tablespoon or two of milk.  Add more milk or sugar to get the desired consistency