Since I'm a creature of habit, here goes...
I didn't even need coupons to arrive at that number. (***HAPPY DANCE***)
Grocery savings aside, today is a big day for another reason.
This is my daughter Melissa. Today is her 19th birthday. She is doing her homework after a long day at college.
She's smiling because she knows I made a cake. She's funny like that. She thinks that you would like this cake.
Make this and you're teenage children will be smiling too! Unless of course, they're allergic to peanuts. Then by all means, frost this cake with something else! Of course, you'll have to rename it, because without the peanut butter, well, the name just wouldn't make sense!
Mr. Reese's Eat Your Heart Out Cake
1-1/2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened baking cocoa
2 t. baking soda
1 t. baking powder
1 t. sea salt
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup melted coconut oil (refined)
1 t. vanilla extract
Preheat oven to 350F. Grease and flour a 13x9" cake pan or two 9" round pans. Combine all the dry ingredients in a large mixer bowl. Add the wet ingredients and beat at medium speed for 2 minutes, making sure to scrape the batter off of the sides. (The batter will be thin.) Pour into prepared cake pans, bake 35-40 minutes for large pan or 30-35 minutes for round pans. Cool on rack before frosting.
Fluffy Peanut Butter Frosting
1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter
3-4 Tb. light cream, or as needed
2 cups powdered sugar
Beat butter and peanut butter together until creamy. Slowly add powdered sugar and cream, alternating the two. After ingredients are mixed in well, continue beating for 2-3 minutes more. Frost cooled cake. Drizzle melted chocolate or decorate with chocolate curls or shavings.