BUTTERSCOTCH PEANUT BUTTER CAKE

BUTTERSCOTCH PEANUT BUTTER CAKE image

Categories Dessert

Number Of Ingredients 16

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 unsalted butter, room temperature
1 cup chunky peanut butter
3 cups brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
7 oz jar marshmallow fluff
Butterscotch Sauce:
1-1/2 c chunky peanut butter
1-1/2 sticks butter
1-1/2 bags (11 oz) butterscotch chips
Mini marshmallows

Steps:

Cake:Cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. In 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. Bake cakes and let them cool. Place one cake on cake stand and spread an entire 7ounce jar of marshmallow fluff. Place other layer on top. Marshmallow will ooze out the sides. Make Sauce: 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. Pour sauce over cake.