This is a delicious peanut butter cake. I like it topped with Phish Food and banana chip ice cream! I haven't perfected it yet. But, if I keep practising we will all get fat over here. So, I turn it over to you to see if you can help me figure it out. The comments suggested to increase the peanut butter in the cake (which was originally listed at 1/2 C). The cake is delicious with 3/4 C peanut butter, but the cake is very crumbly (not sure if this is bc of the extra peanut butter or not). The frosting cools like fudge, so the frosting needs to be hot when you frost the cake. The frosting is sticky so I have had trouble frosting the crumbly cake with sticky frosting. Maybe my frosting wasn't hot enough. It does taste great though!
INGREDIENTS:
Cake:
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup water
1/2 cup butter
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1/2 cup vegetable oil
3/4 cup peanut butter
Icing:
1/2 cup butter
1/2 cup peanut butter
1/3 cup milk
1 teaspoon vanilla extract
4 3/4 cups confectioners' sugar
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DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. |
| 2. | Whisk flour, white sugar, and baking soda together in a bowl. Beat 1/2 cup milk, eggs, and 1 teaspoon vanilla extract into flour mixture using an electric mixer on low until smooth. |
| 3. | Cook and stir water, 1/2 cup butter, vegetable oil, and 1/2 cup peanut butter together in a saucepan over medium heat until smooth, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is well mixed; pour onto the prepared baking sheet. |
| 4. | Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 20 minutes. |
| 5. | Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into mixture until icing is smooth, 3 to 5 minutes. Pour icing over warm cake. |
