Lilly’s Chocolate Peanut Butter Cake

The cake:
225g (8oz) butter
225g (8oz) sugar
4 eggs
225g (8oz) self raising flour
3 tbsp cocoa
2 tsp baking powder
100ml milk
60g (2oz) dry roasted peanuts, chopped
The Peanut butter Cream:
30g (1oz) butter
125g (4 1/2 oz) smooth peanut butter
1 tsp vanilla essence
250g (9oz) icing sugar
50ml milk
- Preheat the oven to 180C. Butter two 7” sandwich tins and cover with the chopped nuts.
- Cream the butter and sugar. Add the eggs one by one.
- Mix in the milk. Sieve the flour, cocoa and baking powder into the egg mixture.
- Mix until well combined.
- Spoon the mixture into the two prepared sandwich tins taking care not to disturb the nuts.
- Bake for 30 mins until a skewer comes out clean. Cool on a rack.
- For the Icing: Mix the butters, milk, vanilla and half the icing sugar until well combined.
- Add the rest of the icing sugar and mix well until fluffy.
- Sandwich the cake together with the icing , top with more icing and the remaining roasted peanuts.
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