Chocolate Peanut Butter Candy Cake

So I like to think I've been around the block and back with baking... but I have to admit, this cake kinda threw me for a loop. 

I am used to creaming the butter and sugar, then adding the wet ingredients.  But this cake barely has any butter (no oil either) and the sugar gets treated like a 'dry' ingredient.

Hmm.  So what gives?

I read up on this method of baking cakes, and apparently it yields a shorter cake but one that's more tender and velvety.

Umm...I can get down with that. 

Especially when it's slathered in chocolate and peanut butter. 

Chocolate Peanut Butter Candy Cake

• 2 eggs
• 1/2 t. vanilla
• pinch salt
• 1 C. sugar
• 1 C. flour
• 1/2 C. milk
• 1 T. butter, melted
• 1 t. baking powder
• 1/2 C. peanut butter
• 2 T. powdered sugar
• 1/2 C. semisweet chocolate chips
• 1/4 C. milk chocolate chips
• 1/4 C. heavy cream

Preheat oven 350 degrees.  Grease 8" square metal pan.

In small bowl, combine sugar, flour, baking powder, and salt.  Whisk to distribute ingredients evenly.  In separate large mixing bowl, beat eggs on medium-high until lemon-colored.  Add milk and butter, and whisk together. 

Add dry ingredients and stir briefly to combine, then increase speed to medium and mix about one minute more.  Pour into prepared pan and bake 20-25 minutes - do not overbake.

While cake is baking, blend powdered sugar into peanut butter until fluffy.  When cake is finished baking, spread peanut butter mixture evenly over top and refrigerate 30 minutes until set.

Then combine chocolate chips with heavy cream in microwave-safe bowl or large measuring cup.  Heat in 20 second intervals, stirring after each, until mixture is smooth.  Pour over cake and use spatula to spread evenly.

Refrigerate aboute an hour or until chocolate is set and serve.  Keep leftovers refrigerated.

Recipe Adapted from Allrecipes.com