I told my church small group I would bake them a cake once Fall Quarter was completed.
So, in honor of my word, tonight I made my favorite cake, a two layer peanut butter cake with a chocolate butter cream frosting.
Just in case you want to make it sometime to, here’s the recipe.
Oh, and you’re welcome…
Chocolate Peanut Butter Cake
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup chunky peanut butter
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
Heat oven to 350. Grease 2 round 9 x 1 1/2 in pans.
Beat in all ingredients with an electric mixer on low for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes, scraping bowl occasionally. Pour into pans.
Bake 25 to 30 minutes, or until toothpick comes out clean when inserted into middle.
Cool on wire rack for 10 minutes, remove from wire rack and cool completely (about 1 hour).
Chocolate Butter Cream Frosting
3 cups powdered sugar
1/3 cup butter
2 teaspoons vanilla
1/3 cup baking cocoa
3 to 4 teaspoons milk
Mix powdered sugar and butter in medium bowl. Stir in vanilla and cocoa.
Beat in enough milk for frosting to be smooth and spreadable.
Fill round layers and frost.
**Optional** I crushed a pack of Reese’s Peanut Butter Sticks and sprinkled it in between the layers along with the frosting, as well as on top.