I love Sundays… I patiently wait from Monday to Saturday for Sunday to arrive.

Who doesn’t love Sunday? Ever one has their reason, but my reason is for the cake that comes after lunch. Even though most Sundays I can barely walk away from the table, from all the food I ate, there is ALWAYS and I mean ALWAYS room for a big slice of cake and lekker hot cup of coffee and I NEVER and I mean NEVER waste my slice and I never share.

For this Sunday’s cake I had a peanut butter craving…. I love to sneak into the kitchen in the middle of the night and eat peanut butter straight out of the jar without anyone knowing.

To curb my peanut butter craving, I decided to try making a peanut butter chocolate cake, even though I know this cake will go down hard for my dad. He is not a huge chocolate cake fan.

And if the peanut butter cake wasn’t enough for my craving, then the smooth peanut butter icing, definitely hit the spot…mmm…

Ingredients for the cake batter:

• 130g x smooth peanut butter.
• 1 ¼ x cup soy milk.
• 1 x banana, mashed.
• 1 x tsp vanilla essence.
• 2 ¼ x cups cake flour, sifted.
• 1 ½ x cups castor sugar.
• 3 ½ x tsp baking powder.
• 1 x tsp salt.
• 3 x tbsp. cococa powder.

Method:

• In you rmixer, cream together the peanut butter, milk, banana and vanilla essence till light and fluffy.
• Add in the cake flour, castor sugar, baking powder, salt and cocoa powder.
• Turn on the mixer and mix till well combined.
• Divide the mixture between 2 x 20cm greased cake pans.
• Pop into a preheated oven and bake at 180 degrees for 20 minutes or until the cake tester comes out clean.
• Allow to cool for 15 minutes in the cake pans, before turning out onto a cooling rack and allow to cool completely before icing.

Ingredients for the icing:

• 130g x smooth peanut butter.
• 1/3 x cup cocoa powder.
• ½ x cup soy milk.
• 2 ½ x cups icing sugar, sifted.
• ¼ x tsp salt.
• 1 x tsp vanilla essence.

Method:

• In your mixer, cream the peanut butter and cocoa powder.
• Add the milk and beat till smooth.
• Add the vanilla essence, icing sugar and salt and beat till nice and smooth.

To assemble the cake, sandwich the two layers of cake with a gracious amount of ice.

Ice the entire cake with the left over icing. Pop into the fridge to chill before serving.