Peanut Butter Fudge Cake

2 oz plain chocolate (with a high cocoa content
8 oz plain flour
1/4 tsp baking soda
pinch of salt
2 oz soft tub margarine
4 oz smooth peanut butter
8 oz castor sugar
2 eggs, beaten
1/2 tsp vanilla essence
4 fl oz water
Frosting:
5 fl oz single cream
3 oz smooth peanut butter
2 oz plain chocolate, chopped
8 oz castor sugar
2 oz chopped roasted peanuts

Preheat the oven to Gas Mark 4 (350F, 180C), Grease and line 2 x 8-inch sandwich tins. Melt the chocolate over hot water, then cool.
Sieve together the flour, baking soda and salt. Cream the margarine, peanut butter and sugar until light and fluffy. Gradually add the beaten eggs, beating well after each addition. Then add the melted chocolate and vanilla essence. Fold in the flour alternately with the water, beginning and ending with the flour. Turn the mixture into the prepared tins. Bake for about 30 minutes. When done, the cake will be firm to the touch, and a skewer inserted in the centre should come out clean. Cool in the tins for 5 minutes and then turn cakes out onto a wire rack to cool completely.
To make the frosting, put half of the cream in a pan with the chocolate and peanut butter. Stir over very gentle heat until the chocolate has melted. Blend in the remaining cream and finally the sugar. Continue to heat, stirring constantly, until the sugar has dissolved, then boil to 240F/116C (soft ball stage) stirring occasionally. Allows to cool a little, then beat until thick enough to spread. Spread a third of the mixture between the layers of the cake, and spread the remainder on the top and sides of the cake. Sprinkle the chopped peanuts on top before the frosting sets. Serves 8.