all purpose flour
1 1/2 tsp
coffee at room temperature
FOR THE FROSTING
cream cheese at room temperature
cream peanut butter
non dairy whipped topping thawed
chocolate sandwich cookie crumbs
peanut butter cups chopped
prepared fudge frosting any brand
1Preheat oven to 350. Grease and flour a 9x13x2-inch pan or 2-9 inch round or 3-8 inch round pans or 1-10 inch round pan and set aside.
2Using a electric mixer combine sugar, oil, eggs and vanilla beat for 1 minute.
3Gradually add remaining ingredients alternating wet and dry and beat for 2-3 minutes at medium speed.
4Pour batter into prepared pans and bake for 40-45 minutes or so until cakes is done. Cook for 5 minutes and carefully remove from the pans.
5Using a spatula gently fold in whipped topping until smooth. Chill frosting for about 1 hour even overnight is ok. This frosting tastes like a creamy peanut butter mousse.
6Spread cake with frosting and sprinkle all over with chocolate sandwich cookie crumbs. Garnish with chopped peanut butter cups and warmed fudge frosting or as desired.