I'm stuck on Peanut Butter recipes. 
Ingredients: 2 cups all-purpose flour * 2 ½ cups sugar * ¾ cup unsweetened Dutch cocoa powder * 2 teaspoons baking soda * 1 teaspoon salt * 1 cup vegetable oil * 1 cup sour cream * 1 ¼ cups water * 2 tablespoons distilled white vinegar * 1 teaspoon Pure vanilla extract * 2 eggs
Directions: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. Sift the flour, sugar, cocoa powder, baking soda and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk. Gradually beat in the water. Now add the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is mixed well. Divide among the 2 prepared cake pans. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, wrap layers in plastic wrap and place in freezer until ready to frost, at least one hour.
~~~ Now let's make the frosting. Makes about 5 cups ~~~Ingredients: 10 ounces cream cheese, at room temperature * 1 stick (4 ounces) unsalted butter, at room temperature * 5 cups confectioners’ sugar, sifted * 2/3 cup smooth peanut butter
Directions: In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended. Time to frost the cake. Remember to freeze the cake before frosting. It will make the cake easier to handle and frost. Nothing left to do now but cut and enjoy! ~ Chef ~
