Butterscotch Peanut Butter Cake

I love butterscotch.  I love cake.  And that is the inspiration for this Butterscotch Peanut Butter Cake!





I really just had a craving and this was the result.  I am not sure if it sounds good to anyone else.  And that’s OK, as long as you don’t make fun of me while I am stuffing my face with it.

I made a peanut butter cake.  Then I made a butterscotch sauce infused with peanut butter.  Then I busted out a can of marshmallow fluff.


Ready for the details?

Butterscotch Peanut Butter Cake

Ingredients

1 1/2 sticks unsalted butter, room temperature
1 cup chunky peanut butter
1 teaspoon vanilla extract
4 large eggs
3 cups brown sugar
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup buttermilk

Instructions

In the bowl of a stand mixer with paddle attachment, cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Add the flour mixture to the sugar mixture, alternating with with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour.

Bake in two 9in round cake pans at 350 for 25-35 minutes.






Instructions


Melt butter and peanut butter in medium saucepan over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok.

Put a thin layer of the sauce on top of the cake.  (This is to help the mini marshmallows to stay in place) Then disperse mini marshmallows all over top of cake.  (I used about half a bag)


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