• 2 cups all-purpose flour • 1 3/4 cups granulated sugar • 3/4 cup unsweetened cocoa powder • 1 1/2 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon salt • 2 large eggs • 1 cup whole milk • 1/2 cup vegetable oil • 2 teaspoons vanilla extract • 1 cup boiling water
For the Peanut Butter Cream Frosting:
• 1 cup unsalted butter, softened • 1 cup creamy peanut butter • 4 cups powdered sugar • 1/4 cup whole milk • 1 teaspoon vanilla extract
Topping:
• 1/2 cup chopped peanuts
Directions:
. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. . In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. . Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined. . Stir in the boiling water, and mix until the batter is smooth. The batter will be thin; don’t worry, it’s perfect! . Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. . Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. For the Peanut Butter Cream Frosting: . In a large mixing bowl, beat butter and peanut butter until creamy. . Gradually add powdered sugar, milk, and vanilla extract. Beat until smooth and fluffy. Assembly: . Place one cake layer on a serving plate. Spread a generous layer of peanut butter cream frosting on top. . Carefully place the second cake layer on top and frost the entire cake with the remaining peanut butter cream frosting. . Drizzle some melted chocolate and Sprinkle chopped peanuts over the frosting for a delightful crunch. Indulge and enjoy this heavenly
