|Copyright, Doug Kapustin Photography, 2014|
Peanut Butter Cake with Chocolate Cream Cheese Icing
2 cups All-purpose Flour
2 cups Sugar
¼ teaspoons Salt
½ cups Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1¾ stick Butter
½ cups Peanut Butter
1 cup Boiling Water
16 ounces cream cheese, softened
8 tablespoons (1 stick) butter, softened
6 tablespoons whole milk
6 cups confectioners' sugar, sifted
1- 1/3 cups cocoa powder
¼ teaspoon salt
3 teaspoons vanilla extract
Preheat oven to 350 degrees.
In a medium saucepan, melt 1¾ sticks butter. Stir in peanut butter until smooth. Add boiling water, let the mixture bubble up for about 10 seconds, then remove from heat.
In a medium bowl, using a mixer set at medium speed, beat the cream cheese, butter, and milk together until smooth. Add the sugar, cocoa, and salt and continue to beat until blended.
Reduce mixer speed to low, add the vanilla, and beat until smooth. Cover and chill for at least 30 minutes before using.
Original cake recipe from Ree Drummond’s The Pioneer Woman Cooks and also at the following link: http://thepioneerwoman.com/cooking/2013/11/peanut-butter-cake-with-chocolate-icing/.