Kristy Cook
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 cup boiling water
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup heavy cream
1/2 cup chocolate chips
1/2 cup peanut butter chips
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients and beat on medium speed until well combined.
Reduce the mixer speed to low and carefully add the boiling water to the batter. Beat on high speed for about 1 minute to add air to the batter.
Divide the batter evenly among the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
In a medium bowl, beat together the peanut butter and softened butter until creamy.
Gradually add the powdered sugar and beat until smooth. Add the heavy cream and beat on high speed until the frosting is light and fluffy.
Place one cake layer on a serving plate. Spread a layer of peanut butter frosting on top. Repeat with the second and third layers.
Drizzle the chocolate chips and peanut butter chips over the top of the cake.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 550 kcal | Servings: 10 servings
