Grief Yoga: Honoring Loss and Moving Into EmpowermentFebruary 28, 2019
Easy Gluten-Free Chocolate Covered Pretzels (Allergy-Free, Vegan)February 28, 2019
Light peanut butter cake with the best peanut butter frosting and chopped peanut butter cups. Deliciousness in every bite.
- 1 1/4 cups (150 grams) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup soft butter
- 1/4 cup creamy peanut butter
- 1 cup brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup finely chopped peanut butter cups mixed with 1 tbsp flour (the candy tends to sink at the bottom if you don’t mix it with a little bit of flour)
- 1/2 cup soft butter
- 1 cup creamy peanut butter
- 2 cups (240 grams) powder sugar
- 1/3 to 1/2 cup heavy cream (depending on your peanut butter thickness)
- Peanut Butter Cups / Hearts to decorate
- Preheat oven to 350°F. Butter one 9″ cake pan and line the bottom with parchment paper.
- In a mixing bowl cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, one at a time.
- In a separate bowl sift together the flour, baking soda and salt. At low-speed, add the flour mixture alternately with the buttermilk.
- Combine the chopped peanut butter cups with one tablespoon of flour and add them to the batter. With a spatula mix until combined.
- Spoon batter in the prepared pan and spread evenly. Bake cake until about 33 minutes or until a toothpick inserted in the middle comes out clean. Cool cake 5 minutes. Turn out onto racks, peel off parchment. Cool cake completely before frosting.
- To make the frosting, in a mixing bowl add the butter, peanut butter and 1/3 cup heavy cream. Stir at low-speed until combined. Slowly add the powder sugar, 1/2 cup at a time, mixing well after each addition. When all the sugar is added increase the speed and mix for 1 more minute. If needed, slowly add few more drops of heavy cream.
- Frost the cake completely. Decorate with peanut butter cups/hearts.
- Keep cake refrigerated. Serve at room temperature.