If you like peanut butter, nuts and chocolate, you will love this cake! Make this for your family or serve it to guests. It will be a hit either way.
1 1/4 cups crunchy peanut butter 1 stick butter or margarine, softened 1 1/2 cups brown sugar 3 large eggs 1 1/2 teaspoons vanilla flavoring 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/4 cups buttermilk Mix peanut butter, butter and sugar with mixer. Add eggs and vanilla, then dry ingredients and buttermilk and beat until smooth. Spray bundt pan or 9 x 13 inch pan with cooking spray. Add cake mixture. Bake in preheated 325 degree oven 50 to 55 minutes. Let cool 10 minutes before removing from pan. Chocolate frosting: 1 cup chocolate chips 4 tablespoons margarine or butter 3/4 cup powdered sugar 3 to 4 tablespoons milk (I use evaporated, can use regular milk) Melt chocolate chips and butter on stove over low heat. Do not boil. When chips are melted remove from stove and add powdered sugar. Beat sugar into melted chips with wire whisk. Add milk one tablespoon at a time until you get the consistency you want to pour over the cake or to frost the cake. (I use a small pitcher to pour the frosting over the cake). If you frost an entire cake, you may need to double the frosting recipe. Enjoy! You might also like my Yellow Cake with Penuche Frosting! 
You have to stop coming up with these to die for recipes! I just don’t have the time to make them all 🙂
I made your BBQ slow cooker chicken last night. It was a big hit with the whole family! It was the first crock pot recipe that I had no leftovers from, it was that good. Thanks for sharing it!