Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 2 cups
• Cocoa powder - ¾ cup
• Baking powder - 1 ½ teaspoons
• Baking soda - 1 ½ teaspoons
• Salt - 1 teaspoon
• Eggs - 2 large
• Whole milk - 1 cup
• Vegetable oil - ½ cup
• Vanilla extract - 2 teaspoons
• Boiling water - 1 cup
• Creamy peanut butter - 1 cup
• Unsalted butter - ½ cup, softened
• Powdered sugar - 2 cups
• Heavy cream - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and grease two 9-inch round cake pans.

2. 2.

   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3.

   Add the eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.

4. 4.

   Carefully stir in the boiling water until the batter is smooth (it will be thin).

5. 5.

   Divide the batter evenly between the prepared cake pans.

6. 6.

   Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

7. 7.

   Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

8. 8.

   For the frosting, beat together the peanut butter and softened butter until creamy.

9. 9.

   Gradually add the powdered sugar and beat until smooth.

10. 10.

    Mix in the heavy cream until the frosting is light and fluffy.

11. 11.

    Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.

12. 12.

    Place the second cake layer on top and frost the top and sides of the cake.

13. 13.

    Refrigerate for at least 30 minutes before serving to set the frosting.

Nutritional Facts