Peanut Buttery Chocolate Cake Recipe

Cake:
Cooking spray
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
2 eggs
1 cup milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee, cooled to room temperature, or 1 cup water plus 1 teaspoon instant coffee granules

Frosting
1 (3-ounce) package cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Miniature chocolate chips (optional)

1. Preheat oven to 350F. Coat a 13 x 9-inch glass baking pan with cooking spray.
2. To prepare cake, sift flour, baking soda, baking powder and salt into a large bowl. Add granulated sugar and cocoa and mix well. Add eggs, milk, oil and vanilla. Using a mixer at medium speed, beat 2 minutes, scraping down the sides of the bowl. Stir in the coffee (batter will be thin).
3. Pour batter into prepared pan. Bake 35 to 40 minutes, until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack.
4. To prepare frosting, combine cream cheese and peanut butter in a large mixing bowl. Using a mixer, beat at medium speed until smooth. Beat in powdered sugar, milk and vanilla. Beat until smooth. Spread frosting over top of and sprinkle with chocolate chips, if using. Store in the refrigerator.

Serves 16

Tips From Our Test Kitchen: The addition of cream cheese to the frosting makes it light and creamy.