1/2 cup all-purpose flour
1/4 cup sugar
3/4 tsp. baking powder
1/3 cup milk
1 Tbsp. cooking oil
1 tsp. vanilla
1/4 cup peanut butter
1/3 cup semisweet chocolate pieces
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/3 cup coarsely chopped honey-roasted peanuts
2 Tbsp. crumbled chocolate-flavored graham crackers (optional)
Whipped Cream (optional)

1. Preheat oven to 350� F. In a medium mixing bowl combine flour, the 1/4 cup of sugar, and baking powder. Add milk, oil, and vanilla. Using a wire whisk, stir until smooth. Stir in peanut butter and semisweet chocolate pieces.

2. Pour batter into an ungreased 1-quart casserole. Set aside. In same mixing bowl stir together remaining sugar and cocoa. Gradually stir in boiling water. Pour mixture evenly over batter in casserole.

3. Bake, uncovered, 35 to 40 minutes or until a wooden toothpick inserted into the cake portion comes out clean. Remove from oven; top with peanuts and graham crackers, if desired. Serve warm with cream or whipped cream. Makes 6 servings.