For anyone who adores the rich, nutty flavor of peanut butter, this Moist Peanut Butter Cake is an absolute dream come true.

Preheat your oven to 325°F. In a large mixing bowl, beat the cream cheese, peanut butter, sugar, and eggs until the mixture is smooth and creamy. Pour the mixture into a springform pan. Bake for ...

Pour over chocolate chips and stir until mixture is smooth. Let cool 25 to 30 minutes in refrigerator, or until ganache begins to thicken. Pour ganache over cake and let drizzle down sides.

Frosting: Cream butter and peanut butter, add about a half of the confectionary sugar and 3 tablespoons of the milk, beating until combined. Add remaining confectionary sugar, beating until fluffy.

Butter, flour, and then line a 9-by-13-inch baking pan with parchment paper. In a large mixing bowl add the sugar, flour, butter, buttermilk, cocoa powder, eggs, baking powder, vanilla, and salt.

Chocolate sheet cake is topped with peanut butter-infused vanilla frosting, then studded with a generous layer of two kinds of Reese’s candy. It’s a peanut butter and chocolate lover’s dream ...

Whisk in peanut butter, vanilla, and salt until combined. Let cool at room temperature, uncovered, at least 10 minutes or up to 3 hours before drizzling over cake.

1/2 c. plain Greek yogurt 1/4 c. smooth, natural peanut butter 3 tbsp. honey or pure maple syrup 1 tsp. chia seeds 1/2 tsp. pure vanilla extract 1/4 tsp. kosher salt 1/4 c. bittersweet chocolate chips ...