This Peanut Butter Crunch cake is moist and delicious even without frosting. Sporting a crunchy chocolatey topping this makes a wonderful snacking cake. Can be made in two 8 inch layer cakes pans, giving-it a crunchy center when stacked.
2 1/4 cups All-purpose flour*
2 cups Brown sugar, firmly packed
1 cup Peanut butter
1/2 cup Butter, room temperature
1 tsp Baking powder
1/2 tsp Soda
1 cup Milk
1 tsp Vanilla
1 cup Semi sweet chocolate chips
I used Premium Gold Gluten Free Flour in place of All-purpose flour and made a layer cake.
It was the hit of the party.
Oven Temp ~ 350°
Baking Time ~ 35 to
Pan Type ~ 13 x 9 x 2-inch cake pan
In a large mixing bowl combine the flour,
brown sugar, peanut butter and butter. Beat on low speed of electric mixer
until crumbly. Reserve one cup, set aside.
In a separate mixing bowl combine the baking powder, baking soda, milk, vanilla and eggs. Pour into the large mixing bowl of peanut butter and flour mixture. Beat on low speed until moistened, then beat at medium speed for 3 minutes scraping sides and bottom of bowl several times.
Pour cake batter into prepared pan and sprinkle the 1 cup of reserved crumbs evenly over the top. Sprinkle chocolate chips evenly over crumbs. Bake Peanut Butter Cake until a wooden pick inserted into center comes out clean.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!