Chocolate Cake With Peanut Butter Icing


I cut the sugar in the cake batter from 1 cup to 3/4 cup because I like not-too-sweet desserts.  I will say though, that if you use the full cup, it still won’t be too sweet.  It’s a great recipe as-is!  I also omitted the salt from the icing because I used salted peanuts (which I recommend)!