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The cake for diehard peanut butter lovers. Peanut butter cake with peanut butter frosting topped with Spanish peanuts and shaved chocolate.
Preheat oven to 350ºF. Grease a jelly roll or half sheet pan.
In a large pot over medium heat, combine butter, water and peanut butter. Stir until it all melts together. Reduce heat to low. Add the rest of the cake ingredients. Mix until combined. Pour into greased jelly roll pan.
Bake at 350ºF for 20 minutes. Remove from oven and cool.
Combine frosting ingredients in a stand mixer (or use hand mixer) and beat until fluffy. Smooth frosting over cooled cake.
Top with Spanish peanuts and shaved chocolate.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!