Prep: 20 min Bake: 20 min + cooling Yield: 2 cakes (20 pieces each)
Ingredients:
1 c butter, softened
2 c sugar
1 c creamy peanut butter
2 large eggs
1 tsp vanilla extract
2 c all purpose flour
1 tsp baking powder
1 c water
1/2 c 2% milk
Frosting:
3/4 c creamy peanut butter
1/4 c butter, softened
3 3/4 c confectioner’s sugar
5 – 6 tbsp 2% milk
1 c chopped unsalted peanuts
Directions:
Preheat oven to 350 degrees. Grease two 9 x 13 inch baking pans.
In a large bowl, cream the butter, sugar and peanut butter until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, blending well after each addition.
Transfer to prepared baking pans. Bake 20 – 25 minutes or until toothpick inserted in the center comes out clean. Meanwhile, for the frosting, in a large bowl, beat the peanut butter and butter until blended. Beat in the confectioners’ sugar alternately with enough milk to reach a spreading consistency.
Remove the cakes from the oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.
