Peanut Butter Cake (microwave)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 9 tablespoons butter or 9 tablespoons margarine, softened
• 6 tablespoons creamy peanut butter
• 1 1/2 cups brown sugar, firmly packed
• 3/4 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup peanuts, chopped
• 2 ounces unsweetened chocolate
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup milk
• 4 3/4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Recipe

• 1 cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
• 2 stir in vanilla.
• 3 add the eggs, one at a time,.
• 4 beating well after each.
• 5 combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• 6 grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
• 7 spoon batter into pans.
• 8 cut through batter with a knife to remove the air bubbles.
• 9 place 1 pan in microwave oven or an inverted saucer.
• 10 microwave at medium (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
• 11 microwave at high for 2 to 3 minutes or until top is almost dry.
• 12 remove from oven and place on a sheet of aluminum foil.
• 13 cool in pan 10 minutes; remove from pan, and cool on a wire rack.
• 14 repeat with remaining layer.
• 15 spread chocolate frosting between layers and on top and sides of.
• 16 cake.
• 17 sprinkle peanuts over top.
• 18 yield: one 2-layer cake.
• 19 chocolate frosting: combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at medium (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
• 20 stir in remaining ingredients; let stand 10 minutes.
• 21 beat with a wooden spoon until of spreading constistency.