Peanut Butter Cake With Marshmallow Frosting (Or Cupcakes)

Ingredients

Peanut Butter Cake

• 1 cup butter, room temperature
• 1 1/2 cups sugar
• 1 cup Skippy creamy peanut butter
• 1 teaspoon vanilla extract
• 3 eggs
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 cup sour cream
• 1 cup milk

Marshmallow Frosting

• 1 1/2 cups unsalted butter, softened
• 4 cups marshmallow cream (13 ounce jar)
• 1 tablespoon vanilla extract
• 1 tablespoon milk
• 2 cups powdered sugar (or more if needed)
• 1 cup roasted peanuts, chopped

Directions

1. 1

   Cake:.

2. 2

   Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).

3. 3

   In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.

4. 4

   In separate bowl, whisk together dry ingredients.

5. 5

   Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.

6. 6

   Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).

7. 7

   Bake for 15-20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.

8. 8

   Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

9. 9

   Frosting:.

10. 10

    In large mixing bowl, beat butter until creamy. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.

11. 11

    Frost cake or cupcakes. Sprinkle with chopped peanuts.