Adapted from Taste of Home, September/October 2015.
1cupcreamy peanut butter
1 ½cupsalmond milk, we use Blue Diamond
¾cupcreamy peanut butter
Preheat oven to 350°. Grease two 9-inch. baking pans. Place parchment paper on the bottom and spray.
In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with almond milk, beating well after each addition.
Transfer to prepared baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
Remove cakes from oven; place on wire racks to cool for 15 minutes. Turn the cakes over, remove the parchment paper, and cool additional 15 minutes.
Make the frosting:
Meanwhile, for frosting, in a large bowl, beat peanut butter, cocoa, and butter until blended. Beat in confectioners’ sugar alternately with enough almond milk to reach spreading consistency.
Frost between the layers and on the top of the cake. Garnish with fall decor!