Peanut Butter Cake

On Tuesday I baked this peanut butter cake recipe that I found at Coleen's Recipes. I love how pretty it turned out, even without adding the mini-chocolate chips to the frosting. I'll post the recipe below, but check out Coleen's blog to see her version with the chocolate.

Shane loved this cake! He likes all things peanut butter, and the addition of honey in the frosting only made it better, in his opinion.

This is a great cake for peanut butter lovers!


Coleen's Peanut Butter Cake

2-1/4 cups flour
2 cups light brown sugar
1 peanut butter
1/2 cup butter (room temp)

1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups milk
2 teaspoons vanilla
3 eggs

Preheat oven to 350° and grease and flour a 10 x 15 cake pan. (I used 9x13)

In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

Pour into prepared pan and bake, in the middle of oven, for 35-40 minutes or until the toothpick test comes out clean. (Because of the smaller pan, the cake was deeper and I had to bake an additional 5-10 minutes.)

Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.


Peanut Butter-Honey Frosting

1/2 cup peanut butter
2 Tablespoons honey
1 teaspoon vanilla
2 cups powdered sugar
4 to 5 Tablespoons milk

Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.