Ingredients
- Cake:
- 2 cups cake flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cups sugar
- 2 eggs
- 3/4 cup creamy peanut butter
- 1 Tbsp. vanilla extract
- 1 cup milk
- Frosting & Filling:
- 3/4 cup unsalted butter at room temperature
- 1 1/4 cups powdered sugar
- 2 Tbsp. milk
- 1 tsp. vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup hot fudge sauce & extra for drizzle
Preparation
Step 1
Cake:
Preheat oven to 350. Grease and flour two 9 inch round cake pans. Tap out excess. Stir together cake flour, baking powder & salt. Beat butter until smooth. Slowly beat in sugar until fluffy & light. Beat in eggs, one at a time, then peanut butter and vanilla. Beat in flour mixture and milk. Scrape batter evenly into cake pans. Bake 25-30 mins. or until toothpick inserted into center comes out dry. Cool cakes in pans on wire rack for 15 mins. Invert cakes onto racks & cool completely.
Frosting & filling: Beat butter until smooth. Slowly beat in powdered sugar until smooth. Add milk & vanilla. Beat at high speed until very light & fluffy. For filling, combine 1/2 cup butter mixture with peanut butter. For frosting, beat cool hot fudge sauce into remaining butter mixture.
To assemble: Place one cake layer on serving plate. Spread top with filling. Place 2nd layer on top of filling & frost top & sides with frosting. Drizzle with extra warmed hot fudge sauce.