½ lb. + 2 tbsp. unsalted butter, softened
3 c all-purpose flour
2 ¼ c sugar – 1 tbsp. baking powder
1 jar Handsome Carver’s Peanut Butter
¾ tsp. baking soda
¾ tsp. salt
1 tbsp. vanilla extract
2 ¼ c whole milk, warmed
Preheat oven to 350F. Butter the insides of two 9” round cake pans and line the bottoms with parchment paper. In a bowl cream butter and sugar until light. Add the peanut butter and vanilla and beat on medium-low mixer speed until smooth. Add the eggs, one at a time, beating until smooth after each egg.
In a separate bowl, whisk together the dry ingredients until well blended. Add to creamed mixture alternately with warm milk, scraping the bottom of the mixer bowl frequently. Beat until thoroughly blended.
Pour batter into the two prepared pans and smooth tops if necessary. Bake 25-30 minutes, until tops of cake spring back lightly when gently pressed. Cool in pans 5 minutes then turn out to cool completely.
While the cake is cooling, make the frosting.
FROSTING AND FILLING
2 jars Handsome Carver’s Peanut Butter
Pinch of salt
12 tbsp. unsalted butter, softened
5-6 tbsp. whole milk
4 c confectioner’s sugar
½ c roasted unsalted peanuts
2 tsp. vanilla extract
In a large bowl beat together the peanut butter and butter until smooth. Stir in sugar one cup at a time, adding vanilla and salt as you go. Add milk as needed to make a spreadable consistency.
Place 1 cake layer onto a serving plate and spread with some of the frosting. Place the other layer on top and spread the top and sides with remaining frosting to cover cake completely. Garnish the top of the cake with coarsely chopped peanuts.
Oh my, can I get this online?
VARIATIONS FOR FROSTING AND FILLING
Substitute Handsome Carver’s Natural Style Peanut Butter with either of the following:
- Handsome Carver’s Chocolate Peanut Spread
- Handsome Carver’s Coconut Peanut Spread
- Handsome Carver’s Pumpkin Pie Peanut Spread
- Handsome Carver’s Chocolate & Coffee Peanut Spread