PEANUT BUTTER CAKE/CHOCOLATE MOCHA FROSTING

Steps:

• In a large bowl combine the cake mix, peanut butter, eggs, vegetable oil, butter and water. Stir and mix and combine all well.
• Pour into a lightly oiled 9" by 13" cake pan. Bake per package instructions until toothpick inserted in center of cake comes out clean. (My package called for 350 degree oven for 35 to 40 minutes, and worked well).
• Remove from oven and allow cake to cool completely.
• For The Frosting: In a large bowl combine and mix well the Cream Cheese, Butter, Cocoa, and Powdered Sugar and Instant Coffee. (I used a hand mixer for this). (Add milk a little at a time if needed to thin out slightly).
• Spread frosting over cake and smooth out. (A sprinkle of Chopped Walnuts on top is optional). If you are fortunate enough to have Black Walnuts, they would be the Crowning Glory.
• Cooks Note: It got 'et up!! Prepared this for our get together at the local pup for the Super Bowl Game. Also supplied the crew with my "Braggin' Rights Chili" which see.
• Reluctant Note: After preparing the cake and pouring it into the 9" by 13" pan, I realized the batter was exceptionally stiff. Then I realized I had forgot to add the water. So, out from the pan and back into the mixing bowl, and an additional clean up of the pan. (I'm still working on that thing called Perfection.) Appears I have a way to go.
• Post Note: This went fast during Super Bowl and most of the girls took a piece or two home with them. I was left with two pieces, one for my house cleaner Monday morning, and one for me, unless I get a visitor before I get to my piece.