Stephen asked to make a cake last week. He has always enjoyed baking and cooking with me. However, lately he has had no interest in helping me in the kitchen. So, when he asked to make a cake, I jumped on the opportunity. I wanted something easy since my 4 year old would be helping me. I am a big fan of easy! Once I got out all the ingredients to make the cake, I told Stephen I was ready for him to help me. He comes into the kitchen and says, “Mom, I’m not going to help make it, I’m just going to help eat it!”

Stephen may not have helped make it, but he sure did help eat it! We all enjoyed this cake. There was not an overly powerful peanut butter taste in this cake. It was just the right amount. There is a crumb topping that adds just the right amount of crunch. And the chocolate chips that are sprinkled on top blend in perfectly with the cake and crumb topping.

If you like the combination of chocolate and peanut butter, give this cake a try!

Peanut Butter Chocolate Chip Cake

yields: 9×13 pan

2 1/4 cups flour
2 cups light brown sugar
1 cup creamy peanut butter
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
3 eggs
1 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350 degrees F. Grease a 9×13 baking pan with cooking spray and set aside.

In a large bowl, combine flour, sugar, peanut butter and butter. Use a stand mixer or electric mixer to combine mixture. Remove 1 cup of the mixture and set aside.

Mix in baking powder and baking soda. Add milk and vanilla. Add eggs 1 at a time, mixing well after each addition.

Pour batter into prepared pan. Sprinkle the top with the reserved cup of flour and peanut butter mixture. Sprinkle chocolate chips on top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Leftover tip: This cake is great warm, right out of the oven but also tastes great several days later.

Recipe Source: Bake or Break