-
1
Cake:
-
2
Preheat oven to 350u00b0F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
-
3
In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
-
4
In separate bowl, whisk together dry ingredients.
-
5
Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
-
6
Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
-
7
Bake for 15-20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
-
8
Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
-
9
Frosting:
-
10
In large mixing bowl, beat butter until creamy. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.
-
11
Frost cake or cupcakes. Sprinkle with chopped peanuts.
