I haven’t entertained in such a long time.  Not sure why?  Partly I think because I am not super happy with how my house looks right now.  I know it could be worse but it also could look better.  I am working on that.

So, on Friday the 7th of December I invited 3 couples over for dinner and I have been wanting to make this dessert.  I knew it would be a bigger cake so I needed more bodies to  eat it.


I love peanut butter so here goes


Oh, first… I went to Pittsford, NY with some cousins  American Thanksgiving and I bought these great canisters for my sugar and flour.  I really like them.  Wish I had bought more.  I guess next year… if I get invited again.

Mix 2 1/4 flour, 2 tsp. baking powder, 1 tsp. baking soda and 1/2 tsp. salt and set aside.

In  the mixer put 1/2 cup sugar, 3/4 cup peanut butter, and 6 tablespoons unsalted butter..  I need to stop here and let you know I NEVER buy unsalted butter until this time because it was the same price as the salted.  We will see if it makes a difference (okay I won’t make you wait, I didn’t notice the difference).


Cream this until…well… creamy!!!


Look at that yumminess!

With the mixer on low-speed, add half the flour mixture, slowly pour in 1 cup plus 1 tablespoon buttermilk, then add the rest of the flour mixture.  Beat until the mixture just begins to come together then remove bowl and mix up the rest with a spatula.  I think this is necessary so you don’t put the mixer on, run downstairs, throw in a load of laundry, on your way up realize you didn’t reply to an email, check your Facebook and… realize you forgot the mixer was on.


Once mixed, pour evenly into two 9 inch round cake pans and put on two different racks in the oven


After 15 minutes… just enough time to throw that load in the dryer..rotate the cake pans to alternating racks and cook for another 15 to 25 minutes or until a cake tester inserted comes out clean.


All ready to cool and then to add the icing…


This frosting is sooooo good.

8 oz. cream cheese, 1/2 butter, 1/3 cup plus 2 tablespoons smooth peanut butter, pinch of salt, 2 cups powdered sugar and 2 teaspoons vanilla extract


Cream the cheese and butter then add 1/3 cup peanut butter. Beat 30 seconds then on low add salt and powdered sugar followed by the vanilla. Beat until almost incorporated. Stop the mixer and scrape down sides. Beat on medium speed until all of the powdered sugar has disappeared.

If using immediately, dollop 2 tbsp. peanut butter into the finished cream cheese and fold with a spatula. Don’t completely mix, leave streaks of peanut butter.

For all you nut allergy people out there, I truly feel sorry for you.  this was an awesome cake.

And sadly (not really) there were leftovers so I had more throughout the week.


Peanut Butter Cake

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