1/2 cup creamy peanut butter
1 medium orange
1 cup white sugar
1 teaspoon melted butter
1 1/2 cups sifted all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs, beaten
4 cups regular chocolate chips
1 1/2 cups sweetened cranberries
Preheat the oven to 425 degrees F (220 degrees C) or 400 degrees F (200 degrees C). Grease and flour two 9x13 inch pan-sealed toseps. Sift together the baking cocoa and remaining 3/4 cup peanut butter; set aside.
In a large bowl, cream together white sugar and margarine until smooth. Beat in orange juice, one spoonful at a time, mixing well after each addition. Gradually beat in 1 cup peanut butter mixture. Mix together the flour, baking powder, baking soda and eggs, stir into the remaining peanut butter mixture until well blended. Finally, stir into the creamed mixture. Spread evenly into the prepared pan.
Bake for 8 to 10 minutes in the preheated oven, or until a toothpick inserted in the center has inserted halfway through the cake. Allow to cool completely before cutting into cubes.