Hello Everyone!
This peanut butter cake hits just right. Make it as a sheet cake, cupcakes or rounds. If you enjoy peanut butter and chocolate together, this will definitely be a treat. I hope you enjoy it as much as my nephew and family did.
❤️Dyvonne

Cake:
1- 13.25 oz Box Yellow cake mix
1&1/4 C. Water
1/2 C. Creamy Peanut Butter
1/3 C. Vegetable Oil
3 Large Eggs at Room Temperature

Butter and flour 2 (8x8), (9x9) or 13x9 cake pan (s). Bake @350 degrees 19-26 minutes or until tester comes out clean. Cool and frost cake.

Chocolate Buttercream frosting
1/2 C. Soft Salted Butter (1 stick), if using unsalted butter, add pinch of salt to your frosting.
3 & 1/2 C. Confectioners Sugar
1/2 C. Unsweetened Coco Powder
2 t. Vanilla Extract
1/4 C. Milk (start with 2 T. and add more until you reach the desired spreading consistency). Note: you may end up using more than 1/4 C. milk total.
Garnish cake with chopped salted cocktail peanuts.
If making a 13x9 cake, and ONLY frosting the top, scale frosting recipe down by half.

Enjoy!
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