This recipes makes a nice change from a regular cream cheese icing. It's especially good on sheet cakes or any cake that gets cut into bars.
2 cups (440g) white sugar
2 tablespoons unsweetened cocoa powder
3/4 cup (185ml) evaporated milk
1 teaspoon vanilla essence
2 cups crunchy peanut butter
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Directions Preparation:10min › Ready in:10min
Combine the sugar, cocoa and milk in a medium saucepan. Bring to a boil and cook for 3 minutes. Stir in the vanilla and peanut butter. Mix well. Spread over hot cake while icing is also still hot. Let cake cool before cutting.