Tuesday was my birthday, so I baked myself a cake. (Don't feel sorry for me; I wanted to do it.) I can't have chocolate, so I made a peanut butter cake with a caramel whipped cream frosting. Chocolate frosting, however, would be terrific on top of this cake for a classic peanut butter-chocolate combination. Happy Birthday to me!
I found the on the Taste of Home web site. It's mildly peanut-buttery, moist and a bit dense. First I preheated the oven to 350F and beat 1/4 cup softened butter with 1/3 cup peanut butter and 3/4 cup sugar. Next I beat in 2 eggs, one at a time.
Next I mixed 1 1/2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon salt in another bowl. I added that to the peanut butter mixture alternately with 3/4 cup milk. Mixed to combine.
I used a 6-inch round pan to make my cake and had enough batter left over to make 12 cupcakes. I baked the cake for 30 minutes, the cupcakes for 15, then removed them from their pans and let them cool completely on a rack.
I used about 1/4 cup leftover toffee sauce and 1/4 cup heavy whipping cream to make the frosting. Both the cream and sauce were cold, so I combined them and beat on high until the frosting was thick. It actually held up pretty well in the fridge; I frosted the cake about 4 hours before we ate it, but even the frosting on the leftovers had not run.
My son decorated the cake for me:
Have a birthday coming up? Try one of these: