An easy, one-pan recipe for rich, moist Chocolate Peanut Butter Cake with a fluffy layer of Peanut Butter Frosting and a festive sprinkle of Reece's candy!
Preheat the oven to 350°F, grease a 9x13" baking dish, and have ready 1 cup of boiling hot water.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add the cocoa powder to a large bowl, pour over the hot water and whisk to combine. Then, add the melted butter and sugar and whisk until combined. Add the eggs, one at a time, mixing well after each addition. Finally, add the vanilla and milk and mix again.
Add the dry ingredients to the bowl and stir until the dry ingredients no longer show. Do not overmix.
Bake for 28-32 minutes, until the cake is done and springs back ever so slightly when gently poked in the center. Transfer to a wire rack to cool completely before frosting.
Add the butter and the peanut butter to a large mixing bowl and mix on medium-high speed for about 1 minute.
Add the powdered sugar, vanilla, and salt to the bowl. Start mixing on low. Once the mixture starts to come together, increase the speed to medium-high and mix until well-combined. Scrape down the sides of the bowl and mix once more.
Add all of the icing to the center of the cake, and using an offset spatula, spread it toward the edges. Sprinkle with peanut butter candies, if desired. Slice, serve, and enjoy!
The Anthony Kitchen