Peanut Butter Chocolate Chip Cake
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup milk (any kind)
1 cup semisweet chocolate chips
For the Frosting:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
3 cups powdered sugar
1/3 cup milk (any kind)
1 teaspoon vanilla extract
A pinch of salt
Directions:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
Fold in the chocolate chips.
Spread the batter evenly in the prepared baking pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the Frosting:
In a large bowl, beat together the butter and peanut butter until smooth and creamy.
Gradually beat in the powdered sugar, milk, vanilla extract, and a pinch of salt, continuing to beat until the frosting is smooth and spreadable.
Once the cake is completely cool, spread the frosting evenly over the top.