What You’ll Need
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
16 ounces (about 1 & 1/2 cups) creamy peanut butter
For the icing:
1/2 cup unsalted butter
1/3 cup buttermilk
1/4 cup unsweetened cocoa powder
16 ounces confectioners’ sugar, sifted
1 teaspoon vanilla extract
How to Make It
1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
3 _ Place butter in a medium saucepan. Melt over medium heat.
4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla.
6 _ Transfer batter to prepared pan and spread evenly.
7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.
