I found this recipe last week at Rachael Ray’s website. It’s not one of her recipes, but from one of the blogs she hosts. It looked good, and the kids were enthusiastic about it, so I made it.
We found the cake taste better when it was warm – not hot, not room temperature, but somewhere in between. Definitely a cake you need to eat with a glass of milk – Matt commented that there was enough peanut butter in it that the cake was sticking to the rook of his mouth.
I think the cake was a bit too dry, and that make have been due to the peanut butter I used. It was the Meijer brand organic peanut butter. I find that it’s a bit “drier” than regular peanut butter – not as smooth and creamy as, say Jif.
Chocolate and Peanut Butter Streusel Cake
2 1/4 cups flour
2 cups packed brown sugar
1 cup creamy peanut butter
1/2 cup butter, room temperature
3 eggs
1 cup milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 350º F. Butter a 13x9x2 inch metal baking pan. (I used a glass pan)
Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until the mixture is blended and crumbly. Transfer 1 cup of the mix, lightly packed, to small bowl and reserve (this will be the streusel topping). Add eggs, milk, vanilla, baking powder and baking soda to remaining flour mixture in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel topping and remaining 1 cup chips.
Bake until tester inserted into center comes out clean, about 35 to 40 minutes. Cool cake in pan on rack.
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