Warning - This cake may contain nuts. Well actually peanuts which are technically not nuts at all but legumes (like peas and beans)… but we digress. Moist and sweet this cake won't last long enough to worry about storing the leftovers.
Ingredients
Cake:
1 cup water
1/4 cup creamy peanut butter
1/2 cup butter
2 cups flour
1 cup sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
Frosting:
3/4 cup butter
6 Tablespoon buttermilk
1/2 cup peanut butter
3 1/2 cups powdered sugar
1 Tablespoon vanilla
Method:
Preheat oven to 375ºF.
In a medium pot add the water,peanut butter, and butter and bring to a boil. Remove from heat.
In a bowl, mix together the flour, sugar, brown sugar, salt, and baking soda with a fork. Add the still warm peanut butter mixture and stir to combine.
Add the eggs, buttermilk, and vanilla to the bowl and mix well.
Pour into an 11X17" non-stick jellyroll pan & bake for 15 minutes.
For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove from the heat and add the vanilla and powdered sugar. Pour frosting over the warm cake.
