Chocolate Peanut Butter Cake

By Valerie's Kitchen

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup creamy peanut butter
1 cup water
¾ cup unsweetened cocoa powder
½ cup sour cream
3 large eggs (lightly beaten)
2 teaspoons pure vanilla extract
½ cup butter
¼ cup creamy peanut butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk (I use 2%)
1 teaspoon pure vanilla extract
3 ½ to 4 cups powdered sugar (as needed to reach desired consistency)
¼ cup chopped salted peanuts

Prep Time20mins
Cook Time30mins
Servings15

Instructions

For the Cake

Preheat oven to 350 °F. Coat a 13- x 9-inch baking pan with nonstick cooking spray.

In a large bowl, whisk the flour, sugar, baking soda and salt, Set aside.

In a medium saucepan, melt the butter with the peanut butter over LOW heat. Stir in the water and cocoa powder and increase heat to MEDIUM-LOW to bring just barely to a boil, stirring occasionally. Remove from heat and add to flour mixture, stirring just until moistened.

Add the sour cream, lightly beaten eggs, and vanilla, stirring until completely incorporated. Transfer to prepared baking dish. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Prepare icing while cake is baking.

For the Icing

In a large saucepan over LOW heat, melt the butter with the peanut butter. Whisk in the cocoa powder, milk and vanilla until well combined. Whisk in the powdered sugar, a little at a time, until you've reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until the powdered sugar has dissolved and the icing is smooth.

Remove from the heat and immediately pour the icing over the warm cake. Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle with chopped peanuts.

Allow to set for at least 30 minutes or longer before slicing and serving the cake.