Peanut Butter Cake

FOR THE CAKE:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/2 cup creamy peanut butter
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1/2 cup milk, at room temperature
• 1 teaspoon vanilla extract

FOR THE FROSTING:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup creamy peanut butter
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1/2 cup roasted peanuts, for topping

PREPARATION

1. Preheat oven to 350°F and grease a 9×13-inch pan with butter or nonstick spray.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
3. In a large saucepan, heat the butter and water until it comes to a boil. Remove from heat and whisk in peanut butter and oil until smooth.
4. Let cool 2 minutes, then whisk in eggs, milk, and vanilla until well incorporated.
5. Add to dry ingredients and mix until smooth. Pour batter into prepared pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes.
6. Set pan on a wire rack to cool while you make the frosting:
7. To a medium saucepan, add the butter, peanut butter, and milk and bring to a rolling boil.
8. Remove from heat and stir in vanilla, followed by powdered sugar, 1 cup at a time.
9. Whisk until smooth, reheating a bit if needed, then pour over cake. If frosting is stiff, add a bit more milk.
10. Working quickly, spread frosting evenly over cake and top with peanuts. Slice, serve, and enjoy!