Ingredients
Method
1.Have butter and eggs at room temperature.
2.Preheat oven to 160°C/325°F. Grease deep 22cm (9-inch) square cake pan with butter; line base with baking paper.
3.Blend cocoa with the water in small heatproof bowl until smooth; cool 10 minutes.
4.Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, then beat in cocoa mixture. Transfer mixture to large bowl; stir in sifted flours, and buttermilk, in two batches.
5.Spread mixture into pan. Bake cake about 55 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
6.Make peanut butter frosting. Have butter at room temperature. Beat butter and extract in small bowl with electric mixer until as white as possible. Gradually beat in sifted icing sugar then peanut butter (crunchy or smooth is fine) and milk; beat until smooth.
7.Place cake on serving plate, spread frosting over cake. Just before serving, coarsely chop peanut brittle; sprinkle brittle and popcorn over cake.
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