I am extremely honored to announce that this is my first week co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angie from Big Bear’s Wife & Kristi from Veggie Converter. When Tina asked me to be one of the co-hosts, I hesitated only a moment to ponder the effort I would need to put into it, and then decided I’m already pretty much making at least 2 or 3 recipes a week, so why not just follow a theme for one of them. A resounding yes was what Tina got back in her email! I’m super excited!
I am even more excited because today celebrates the 1st Birthday of This Week’s Cravings. That’s right, they’ve been doing this every week for a year!
One of the things I love about This Week’s Cravings, is the fact that there is a theme associated with each week and anyone who has a recipe that follows that theme, can link up. Yes, you – if you have a cake recipe, link it up down there at the bottom in the linky. It will be awesome. (make sure you read thefirst). And make sure it’s a CAKE.
I’ve been wanting to try this recipe for a long time. I got it from one of my favorite blogs, Christy of Southern Plate. I love her food. Do you have her cookbook? You should!
This recipe has been sitting there taunting me and begging me to make it, yet for some reason I have hesitated. I’m glad I did though, because it was perfect for This Week’s Cravings. Leave it to me to decide to make it the same week I made two batches of cookies and some brownies. Apparently I am into baking this month. and can you believe I didn’t change a thing?
Peanut Butter Cake with Peanut Butter Cream Cheese Frosting
- 2-2/3 cup self rising flour
- 2 tsp baking soda
- 2 cup sugar
- ½ cup butter (or margarine)
- 1 cup peanut butter
- 2 eggs
- 2 cups buttermilk
For the Peanut Butter Cream Cheese Frosting
- 4 cups powdered sugar
- 1 ½ cups peanut butter
- 8 oz bar of cream cheese
- 2 Tbs. milk
Place sugar, butter, peanut butter and eggs in a mixing bowl and mix up with an electric mixer until well combined and smooth.
Mix self-rising flour with baking soda.
Add flour to wet mixture alternately with the buttermilk.
Bake in three layer cake pans at 350 for about 35 minutes.
Allow to cool ten minutes in pan before turning out to cool completely.
For the Frosting:
Combine peanut butter, cream cheese, and powdered sugar with two tablespoon of milk. You may need to add an extra tablespoon or two of milk if the mixture is too thick. Or, if the mixture becomes too runny for your tastes, add extra powdered sugar.
Beat with an electric Mixer until smooth and creamy.
This cake is amazing and while Christy pairs hers with a tall glass of cold milk, I can’t drink milk, so I paired mine with a nice hot cup of coffee and it was like eating a slice of heaven and washing it down with liquid gold. I don’t know what I’d do without peanut butter.
This week’s theme is: CAKES
Please only link recipes with our theme!