Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 24 to 36 servings
- 2-1/4 cups flour
- 2 cups brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup peanut butter (see Variations)
- 1/2 cup (1 stick or 8 Tablespoons) butter, at room temperature
- 1 cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (see Variations)
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until combined. Using low speed on an electric mixer, slowly blend in peanut butter and butter until mixture resembles coarse crumbs. Remove 1 cup of the crumbly mixture and set aside for use as topping.
To the remaining mixture, add milk, eggs, and vanilla. Blend on low speed, just until combined. Then increase mixer speed to medium and beat for 3 minutes. Pour into prepared pan and smooth batter to an equal depth. Sprinkle with chocolate chips and top with reserved peanut butter crumb mixture. Tap gently on the counter to set toppings.
Bake 40 to 45 minutes until a toothpick inserted in center of cake comes out clean. Cool to room temperature before cutting.
Yield: 24 to 36 servings, depending on cut size.
Variations: Use all smooth peanut butter, all chunky or a mixture of both. You may fold an additional 1/2 cup of chocolate chips into the cake batter before topping for more chocolate punch.
Peanut Butter Chocolate Chip Cake Recipe Photo © 2010 Peggy Trowbridge, licensed to About.com, Inc.