A moist, fluffy peanut butter cake. Frosted with chocolate buttercream. Peanut butter and chocolate, a match made in heaven.
Ingredients: Cake (adapted from here)
2 cups granulated sugar
2 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs, room temperature
1 cup buttermilk
1/4 cup vegetable oil
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup boiling water
1/2 cup (1 stick) butter, cold
2 cups powdered sugar
1/4 cup cocoa powder
1 tablespoon plus 1 teaspoon milk
Heat oven to 350°F. Grease and flour, and parchment paper three 6-inch round baking pans.
Stir together sugar, flour, baking powder, baking soda and salt in large bowl. Add eggs, butter milk, oil, peanut butter, almond and vanilla extract. Beat on medium speed of mixer for 2 minutes or until smooth. Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Whip butter until very pale and fluffy. Add powdered sugar and cocoa powder. Mix until slightly crumbly. Blend in the milk until smooth. Frost!