Peanut Butter Crunch Cake

Ingredients:

For the Cake:

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Peanut Butter Crunch Topping:

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter
• 2 cups Rice Krispies cereal
• 1 and 1/2 cups powdered sugar

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Prepare the Cake:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
   • Pour the batter into the prepared baking pan, spreading it evenly.
3. Bake the Cake:
   • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan.
4. Prepare the Peanut Butter Crunch Topping:
   • In a saucepan, melt the peanut butter and butter over medium heat, stirring until smooth.
   • Remove from heat and stir in the Rice Krispies cereal until well coated.
   • Gradually add the powdered sugar, mixing until the mixture is smooth.
5. Assemble the Cake:
   • Once the cake is completely cooled, spread the peanut butter crunch topping evenly over the surface.
   • Allow the topping to set before slicing and serving.