When there’s a blizzard outside it’s time to turn on the oven inside. When stocking up on blizzard supplies make sure you have everything you need to whip up this easy and delicious cake. Loaded with peanutty goodness the only thing you’ll need to enjoy this treat is a tall glass of milk.
recipe developed for Baker’s Joy
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Stylist: Heather Bean
Prop Stylist: Heather Bean
Prep Time: 20 minutes
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Cook Time: 35 minutes
Makes: 16 servings
1 can Baker’s Joy¨ non-stick spray with flour
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1-3/4cup creamy peanut butter (do not use natural), divided
1 cup unsalted butter, softened and divided
1-1/2cups granulated sugar
2 large eggs
2 tsp. vanilla, divided
1 cup whole milk
1 cup peanut butter chips
1 cup confectioners’ sugar
1/3 cup heavy cream
Preheat oven to 350˚ F. Spray 2 8 x 8- baking dishes or pans with Baker’s Joy spray.
Combine flour, baking powder, and salt; set aside. Beat 1/2 cup butter, 3/4 cup peanut butter and sugar in large bowl with electric mixer on medium speed about 5 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Reduce speed to low and alternately add flour mixture and milk, beginning and ending with flour mixture. Stir in peanut butter chips. Pour batter into prepared pans and bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Remove and cool on wire rack for 10 minutes. Remove can from pans and cool completely.
Beat remaining peanut butter and butter until creamy. Beat in confectioners’ sugar and remaining vanilla until smooth. Gradually add heavy cream and continue beating 3 to 5 minutes until frosting is light and fluffy.
Place 1 cake layer on serving plate, spread 3/4 cup frosting over top of cake. Place remaining layer on top and frost top and sides of cake with remaining frosting. Refrigerate until ready to serve.
