Ingredients:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter
- 1½ cups confectioners’ sugar
- 1/2 cup heavy cream
Directions:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients. Stir in vanilla extract.
- Pour batter into two greased and floured 9-inch round cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
- For the frosting, beat peanut butter, confectioners’ sugar, and heavy cream until smooth and spreadable.
- Once cakes are cool, spread frosting between layers and over the top and sides of the cake.