Peanut Butter Cake.

INGREDIENTS:

2 cups all purpose flour.

2 cups granulated sugar.

1 tsp baking soda.

1 tsp salt.

1 stick (1/2 cup) unsalted butter.

1 cup water.

1/2 cup peanut. butter (not natural).

1/2 cup vegetable oil.

2 large eggs, room temperature.

1/2 cup milk, room temperature.

1 tsp vanilla extract

frosting.

1 stick (1/2 cup) unsalted butter

1/2 cup creamy peanut butter.

6 Tbsp milk (you might need a touch more if your frosting is too stiff).

1 tsp vanilla extract.

3 cups confectioner's sugar, sifted

garnish.

roasted peanuts, about 1/2 cup.

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METHOD:

Preheat oven to 350

Spray a 9x13 pan

Whisk together flour, sugar, baking soda, and salt and set aside

Heat butter and water in a small saucepan until it comes to a boil

Take off heat and whisk in peanut butter and oil until smooth

Let cool for a few minutes, then whisk in eggs,milk, and vanilla until blended

Add dry ingredients to  wet ingredients, and whisk until combined

Pour batter in prepared pan and bake for 40-45 minutes, until top is golden and a toothpick inserted in center comes out clean. Set cake on a cooling rack while you make frosting

To make frosting, put butter, peanut butter, and milk in a saucepan and bring to a full boil

Take off heat and beat in vanilla and powdered sugar, adding a cup at a time, until frosting is smooth

I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over cake. 

Note: if your frosting is stiff and not pourable, add a little bit more milk to thin it out

Pour hot frosting over warm cake, quickly as frosting sets up immediately

Spread evenly over cake

Garnish with peanuts

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