1 cup brown sugar (packed)
1/2 cup peanut butter
1/4 cup butter (room temperature)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet mini-chocolate chips
In the bowl of an electric mixer, beat the flour, sugar, peanut butter and butter until it is crumbly.
Add the rest of the ingredients (except the chocolate chips) and mix on low speed until everything is well combined, then mix on med-high speed for three minutes.
Dust the mini-chocolate chips with a tablespoon of flour and then shake off the excess (this will keep them from sinking in the batter as they bake). Stir chips into the batter.
Bake in a greased and floured 10" round pan at 350° fir 35-40 minutes or until toothpick tests clean (my electric oven took 35 minutes).
Cool in the pan for 10 minutes then turn out onto serving plate.
FROST THIS CAKE WHILE STILL HOT!!
PEANUT BUTTER AND HONEY FROSTING
1/2 cup peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
2 cups powdered sugar
4 to 5 tablespoons milk
Warm the peanut butter and honey in the microwave until it is soft but not melted. Add the rest of the ingredients and beat with electric mixer until smooth and creamy. FROST CAKE WHILE STILL HOT.
NOTE: If you double this recipe for a 9"x13" cake,
make sure you double the frosting as well.
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