2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup butter, cubed
1/2 cup creamy peanut butter
1/4 cup baking cocoa
3 large eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
FROSTING:
3 cups confectioners' sugar
1/2 cup creamy peanut butter
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup chopped salted or unsalted peanuts
1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
2. In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
3. In a small bowl, whisk eggs, sour cream and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
4. Meanwhile, prepare frosting. In a large bowl, beat confectioners' sugar, peanut butter, milk and vanilla until smooth.
5. Remove cake from oven; place pan on a wire rack. Immediately spread cake with frosting; sprinkle with peanuts. Cool completely.
Prize Winning Recipe
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
YIELD: 15 servings.
Nutrition Facts
1 piece: 482 calories, 20g fat (7g saturated fat), 59mg cholesterol, 337mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 9g protein.