This peanut butter cake is made from scratch, baked in a rectangular pan. 

It's a moist cake with the slightly crumbly topping. The cake is delicious on its own, but it is amazing served warm with a scoop of ice cream and hot fudge sauce.

See Also

Golden Layer Cake

Buttermilk White Cake

Butter Pecan Cake

Ingredients

• 2 1/4 cups all-purpose flour
• 2 cups light brown sugar, firmly packed
• 1 cup peanut butter
• 1/2 cup butter, room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips

• Prep Time: 0 minutes
• Cook Time: 40 minutes

• Total Time: 40 minutes

Preparation

Grease bottom of 13x9x2-inch baking pan.
In a large mixing bowl, combine flour, brown sugar, peanut butter, and butter. Beat on low speed of electric mixer until crumbly. Reserve one cup; set aside.

To crumb mixture in mixing bowl add baking powder, baking soda, milk, vanilla, and eggs. Beat on low speed until moistened, then beat at medium speed for 3 minutes, scraping sides and bottom of bowl several times.

Pour batter into the prepared pan and sprinkle the 1 cup of reserved crumbs evenly over the top. Sprinkle chocolate chips evenly over crumbs. Bake at 350° for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean.