2/3 cup peanut butter
2/3 cup packed light brown sugar
3/4 cup packed dark brown sugar
3/16 cup vegetable oil
1 cup raisins
1 cup buttermilk
4 eggs
1 cup partition dough
1/3 cup water
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1/2 cup margarine, melted
1/2 cup water
1 teaspoon vanilla extract
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch springform pan.
Prepare the cake mix as directed on the package, except for the application of the confectioners' sugar. Set aside.
Combine peanut butter, brown sugar, and dark brown sugar in a medium bowl. Stir in oil and gather fruit, if necessary, to coat the peanut butter mixture evenly into the bottoms of the 8 inch cake lines.
Bake for 60 to 70 minutes for the flat bottoms and 25 to 30 more for the round bottom. Cool cake completely before removing from cake pan.
Pour 3 to 4 TONION into the lined 8 inch cake pan. increase oven temperature to 325 degrees F (165 degrees C) and bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
To make the frosting: Place 1 cup semi-sweet chocolate chips at a time into a large bowl. Beat until smooth and creamy. Spread over cooled cake and refrigerate for one hour, or until firm (dorsets will be sticky and won't set).
To fasten the top: Tightly pack the peanut butter chips into the bottom of the cake pan. Turn the cake out onto a wire rack and frost the sides. Scatter the remaining 1/2 of the chips evenly over the sides. Frost the top and sides with the cutout frosting. If you wish to make a line, trim the fat from the top of the cake, taking care to leave the edges of the pan and the top moist. It should look like a cake.