I nabbed this recipe from a blog I follow: CookiesCakesPiesOhMy. Oh my. I’m glad I nabbed this recipe!
I made this cake last weekend to bring to work on Monday for a few friends who had a birthday the week before (but were absent from work on their birthdays – whaaaaat?), as well as for a very important friend anniversary that occurred that weekend. What’s a friend anniversary? If you’ve ever seen the TV show New Girl, you know what I’m talking about.
This cake was a huge hit. Bonus: super easy to make! Everyone at work love, love, loved this cake. And PS – who doesn’t love the combination of peanut butter and chocolate?
- 2 c. flour
- 2 c. sugar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. butter
- 1 c. water
- 1/2 c. peanut butter, crunchy or smooth you choose
- 1/4 c. oil
- 2 eggs
- 1/2 c. buttermilk
- 1 tsp. vanilla
- Preheat oven to 350°. Spray a 15″x10″ sheet pan with non-stick spray.
- In large bowl, stir together flour, sugar, baking soda, and salt, set aside. Combine butter and water in saucepan, bring to boil. Remove from heat and stir in peanut butter and oil. Stir mixture into dry ingredients. Stir together eggs, buttermilk, and vanilla, stir into peanut butter mixture until well blended.
- Spread batter in prepared pan. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. While cake bakes, make frosting to pour on as cake comes from oven.
- 1/4 c. butter
- 4 T. peanut butter, crunchy or smooth you choose
- 6 T. milk
- 4 T. unsweetened cocoa
- 3¾ c. powdered sugar
- 1 tsp. vanilla
In saucepan, stir together butter, peanut butter, milk, and cocoa over medium heat just until starts to boil. Remove from heat, stir in powdered sugar, and vanilla until smooth. Pour over warm cake.
I topped my cake with Reese’s Peanut Butter Cups (chopped) and peanut butter chips – because it’s my opinion you can never get enough peanut butter in a recipe.