Recipe for February

Peanut butter cake

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12 servings / prep. time: 20 MIN / total time: 1H 45MIN

INGREDIENTS

FOR THE CAKE

Cooking spray

2 1/2 c.all-purpose flour

2 tsp.baking powder

1/2 tsp.kosher salt

3/4 c.(1 1/2 sticks) butter, softened

1 c.packed brown sugar

1/2 c.granulated sugar

3/4 c.peanut butter

1/2 c.sour cream

1 tbsp.pure vanilla extract

3large eggs

3/4 c.milk

FOR THE FROSTING

1(8-oz.) block cream cheese, softened

4 tbsp.butter, softened

1 1/4 c.peanut butter

2 c.powdered sugar

1 tsp.pure vanilla extract

2 tbsp.heavy cream

Pinch kosher salt

FOR THE TOPPING

1/2 c.peanut butter, melted

1/2 c.chopped Reese's

1/4 c.mini chocolate chips

DIRECTIONS

1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together flour, baking powder, and salt.
   

2. In another large bowl, using a hand mixer, beat together butter and sugars until light and fluffy. Add eggs, one at a time, then add peanut butter, sour cream, and vanilla beating until smooth.
   

3. Add half of the dry ingredients, beating until just incorporated. Pour in milk and mix until fully incorporated then add remaining dry ingredients and mix until just combined.
   

4. Pour batter into prepared pan and smooth top. Bake until a toothpick inserted into the middle comes out clean, 35 minutes. Let cool completely.
   

5. Make frosting: In a large bowl using a hand mixer, beat cream cheese and butter together until no lumps remain. Add peanut butter and beat until light and fluffy. Add powdered sugar, vanilla, and a pinch of salt and mix until well combined. Add cream and mix until combined.
   

6. Frost cake then topped drizzle with peanut butter and top with chopped Reese’s and mini chocolate chips.
   

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