Ingredients
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 stick, or 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 buttermilk room temperature
- 1 tsp vanilla extract
frosting
- 1 stick, or 1/2 cup unsalted butter
- 1/2 cup creamy peanut butter
- 6 Tbsp buttermilk, 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
Instructions
- Preheat oven to 350F
- Spray a 9x13 pan.
- Whisk together the flour, sugar, baking soda, and salt and set aside.
- Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
- Add the dry ingredients to the wet ingredients, and whisk until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.
- To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
- Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.
- Garnish with peanuts.
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