Peanut Butter Layer Cake

Peanut Butter Cake:

1. Preheat oven to 350 degrees and spray two 8-inch cake pans with baking spray.
2. Microwave your peanut butter for 30 seconds in a microwave safe bowl (covered with a wet paper towel) until runny.
3. To your stand mixer, add peanut butter, butter, and sugar and cream on high speed for 1 minute.
4. Add in the eggs and vanilla until well combined.
5. On the lowest speed setting add in the milk and water until smooth.
6. Sift together flour, baking soda, and salt.
7. On lowest speed setting add in flour in batches until just combined.
8. Pour into baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
9. Cool pans on racks for 15 minutes, remove cake and finish cooling completely before frosting.

Peanut Butter Frosting:

1. To your stand mixer add the butter and peanut butter and beat on medium speed for 2 minutes until fully combined.
2. Lower the speed to low and add in the powdered sugar 1 cup at a time, alternating with 2 tablespoons of milk (starting and ending with sugar) until light and fluffy, about 2-3 minutes.

To Finish:

1. To your cake stand add a spoonful of peanut butter frosting.
2. Level the cakes with a large serrated knife and discard the cake pieces.
3. Brush off excess crumbs.
4. Add the first layer of the peanut butter cake to the cake stand.
5. Top with 1 cup of peanut butter frosting, spread evenly.
6. Top with second layer of peanut butter cake.
7. Coat the outside of the cake with 1 cup of peanut butter frosting.
8. Refrigerate for 30 minutes to allow to harden.
9. Frost the cake with half the remaining frosting.
10. Pipe swirly mounds onto the top of the cake.
11. Press the peanuts up against the side of the cake coming up halfway on the sides of the cake.
12. Sprinkle a few more peanuts over the top of the piped swirly mounds.