2 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. double acting baking powder
1 tsp. salt
2 c. sugar
2 tbsp. unsalted butter, softened
1/2 c. chunky peanut butter
2 lg. eggs
1 c. sour cream
1 tbsp. vanilla

FOR THE FROSTING:

2/3 c. heavy cream
1/4 c. confectioners' sugar
1 lb. milk chocolate, broken into pieces
assorted candy & nuts for decoration
vanilla ice cream as an accompaniment

Assorted candy and nuts such as thick and thin licorice for the track; nonpareils for the wheels; and M&M'S®, chocolate cigarettes, candy-coated licorice, jujubes, and slivered almonds for the cargo.

Line the bottom of 10 buttered small loaf pans, 4 x 2 x 2 inches, with wax paper, butter the paper, and dust the pans with flour, shaking out the excess.

Make the cake: Into a small bowl sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer preferably fitted with the paddle attachment beat together sugar, butter and peanut butter until the mixture is light and combined well. Add eggs, one at a time, beating well after each addition and beat in the sour cream, vanilla and 2/3 cup water. Add the flour mixture and beat the batter for 2 minutes.

Divide the batter evenly among the pans smoothing the tops and bake the cakes in the middle of a preheated 350 degree oven for 30-35 minutes or until a tester comes out clean. Let the cakes cool in the pans on rack for 2 minutes. Run a thin knife around the edges of the pan, invert the cakes onto the racks, discarding the paper, and let them cool completely.

(Alternately the cake may be made in a buttered baking pan, 13 x 9 inches. Line the bottom of the pan with wax paper, butter the paper and dust the pan with flour, shaking out the excess. Pour the batter into the pan, smoothing the top, rap the pan 2 times on a hard surface to expel any air bubbles, and pull a knife in a rectangle through the batter 1/2 inch from the edge of the pan. Bake the cake in the middle of a preheated 350 degree oven for 45-50 minutes, or until tester comes out clean. Run a thin knife around the edges of the pan, invert the cake onto a rack, discarding the paper and let cool. With a serrated knife cut the cake in ten 4 x 2 1/2 inch rectangles.) The cakes may be made a day in advance and kept wrapped well.

Make the frosting: In the top of a double boiler set over barely simmering water whisk together the cream and the confectioners' sugar, sifted, add the chocolate and heat the mixture, whisking occasionally, until it is smooth. Remove the pan from the heat, leaving the top of the double boiler set over the water.