A tender, moist, easy peanut butter cake made in one bowl and ready in about forty-five minutes. This peanut butter cake is a great after school snack.
Author: Lucy Brewer
1cupcreamy peanut butter
1cuplight brown sugar
Preheat oven to 350. Cover an 8 x 8 dish with tin foil and spray the foil with cooking spray.
In a large microwave safe bowl, melt butter halfway. Add peanut butter and melt for 30 seconds. Whisk together until well mixed and creamy.
Whisk in brown sugar until well blended. Add eggs and vanilla and whisk until blended. Add flour, baking powder, and salt and whisk until well blended.
Pour batter into prepared dish and bake for about 25 minutes, until edges are set but there is still a little gooeyness on toothpick tester in the center. Do not over bake.
Remove from oven and cool on wire rack for ten minutes, then remove from dish using the tin foil as handles. Place foil on wire rack and allow to cool completely.
You can add a dollop of jelly for a peanut butter and jelly snack or just sprinkle lightly with powdered sugar.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.