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- 2 & 1/4 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup creamy peanut butter
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1/4 cup unsalted butter, softened
- 1/4 cup plus 1 tablespoon unsweetened cocoa powder, sifted*
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (plus more if necessary)
- 3 cups confectioners’ sugar, sifted*
- chocolate chips, peanut butter chips, mini peanut butter cups for garnish
View Full Recipe at Bake or Break
%20until%20the%20frosting%20is%20the%20desired%20consistency%20for%20spreading%20onto%20the%20cake.%3C/p%3E%3Cp%3EPlace%20one%20cooled%20cake%20layer%20on%20a%20serving%20plate.%20Frost%20the%20top%20with%20about%20half%20of%20the%20frosting.%3C/p%3E%3Cp%3EPlace%20the%20other%20cake%20layer%20on%20top%20of%20the%20frosted%20layer.%20Frost%20the%20top%20with%20the%20remaining%20frosting.%20Garnish%20if%20desired.%3C/p%3E%3Cp%3ENotes:%3C/p%3E%3Cp%3E*I%E2%80%99m%20not%20a%20big%20fan%20of%20sifting,%20but%20sifting%20these%20two%20ingredients%20will%20make%20your%20frosting%20much%20smoother.%3C/p%3E%3Cp%3E**Confectioners%E2%80%99%20sugar%20added%20during%20mixing%20can%20make%20a%20really%20big%20mess.%20To%20keep%20the%20mess%20to%20a%20minimum,%20I%20recommend%20spooning%20the%20sugar%20into%20the%20mixing%20bowl%20in%20small%20increments.%20I%20add%20about%20a%20tablespoon%20or%20so%20at%20a%20time%20while%20continuing%20to%20mix.%3C/p%3E){kind=link}