Ingredients
For the cake
- 2 teacups all-purpose flour
- 2 teacups sugar
- 1/2 teacup cocoa powder
- 2 eggs
- ¾ teacup seed oil
- 1 teacup fresh milk
- 1 teacup hot water
- A pinch of salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 tablespoons peanut butter
For the frosting
- 1/2 teacup butter in room temperature
- 1/2 teacup peanut butter
- 2 teacups powdered sugar
- 2 tablespoons cocoa powder
- 4-5 tablespoons heavy cream
In the mixer bowl whisk together all cake ingredients except for the peanut butter until you have a fluid mix.
Grease a 13X9 baking pan and pour the cake mix. Add the peanut butter and with a knife, make swirls.
Bake in a preheated, at 180 degrees, oven for 35-40 minutes.
Let the cake to cool well and, in the meantime, prepare the frosting.
Mix the frosting ingredients in the mixer bowl until they are well homogenized well and have a creamy texture (if necessary add some more heavy cream).
Frost the cake evenly with the buttercream and, if desired, decorate with sprinkles.
Cut into pieces and serve.
