Ingredients
1/2 cup creamy peanut butter6 tablespoons butter, cubed1 cup water2 cups all-purpose flour1-1/2 cups sugar1/2 cup buttermilk1/4 cup unsweetened applesauce2 large eggs, lightly beaten1-1/4 teaspoons baking powder1 teaspoon vanilla extract1/2 teaspoon salt1/4 teaspoon baking sodaFROSTING1/4 cup butter, cubed1/4 cup creamy peanut butter2 tablespoons fat-free milk1-3/4 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a large saucepan, bring peanut butter, butter and water just to a boil. Immediately remove from the heat; stir in the flour, sugar, buttermilk, applesauce, eggs, baking powder, vanilla, salt and baking soda until smooth.
Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.
In a small saucepan, melt butter and peanut butter over medium heat; add milk. Bring to a boil. Remove from the heat. Gradually whisk in confectioners’ sugar and vanilla until smooth. Spread over warm cake. Cool completely on a wire rack. Refrigerate leftovers.
