Grease cake pan. Set oven to 350 degrees. Mix all cake ingredients well. Batter should be on the thicker (not too creamy) side. Pour batter into pan; flatten and bake for 20-30 minutes or until toothpick comes out clean.
Cool and sprinkle sugar on top or use frosting. Cut into bar-shaped pieces. Peanut butter frosting or other types of frostings work well, but do not use jam or jelly frosting.
For the frosting, lightly melt peanut butter and add just enough melted butter until smooth and creamy. Add enough sugar to taste while retaining a creamy consistency.
Baker’s tip: Have a glass of cool water ready when spreading frosting on the cake to keep it from sticking to your spreading knife or spatula.
Recipe courtesy of Deana Block, Black River Falls, WI.
Preheat oven to 350 degrees. Grease a 13-x9-inch cookie sheet. In a large bowl, whisk flour, sugar, baking soda, and salt. In a small saucepan, combine water, butter, peanut butter, and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring until just moistened.
In a small bowl, whisk eggs, sour cream, and vanilla until blended; add to flour mixture, whisking constantly. Pour onto cookie sheet.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Prepare frosting while cake is baking.
In a large bowl, beat confectioners’ sugar, peanut butter, milk, and vanilla until smooth. Remove cake from oven; place on a wire rack. Immediately spread frosting onto cake; sprinkle with peanuts. Cool completely.