Cake for Six

My house is filled with teenage girls. Six of them. Since last evening there has been hysterical laughter, hushed whispers, an obscene amount of snacks consumed, a great quantity of pizza consumed, hair curled, prom dresses tried on, movies watched, and music playing.

I wouldn't have it any other way.

I made them this snack cake. It is moist, rich, and relies greatly on really good peanut butter. Use one that is just peanuts and very little else. You really want the peanut taste to shine through.

Chocolate and Peanut Butter Streusel Cake
Adapted from Epicurious
1 1/4 cup whole wheat flour
1 cup all purpose flour
2 cups lightly packed dark brown sugar
1/2 cup butter cut into small pieces
1 cup peanut butter
3 eggs
1 cup milk
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped peanuts
1/2 teaspoon ground cinnamon
2 cups semi-sweet chocolate chips or chopped chocolate

Preheat the oven to 350. Grease a 9X13 inch baking pan and set aside.

In the bowl of a food processor place pulse together the flours, sugar, butter and peanut butter.  Remove 1 slightly heaping cup of this mixture and set aside. This will become your streusel topping.

To the remaining mixture add the eggs, milk, extract, baking soda, salt, and baking powder. Pulse to combine into a smooth batter. Using a rubber spatula gently stir in 1 cup of chocolate chips or chopped chocolate.  Scrape into the prepared pan and smooth evenly.

To the reserved flour mixture add the chopped peanuts, cinnamon and remaining 1 cup of chocolate. Mix together well and sprinkle over the top of the cake.

Bake for 30-35 minutes or until a tester inserted into the center of the cake comes out clean.

Cooks note:
*You can make this without the food processor, just have your butter slightly cooler than room temperature and proceed as you like.
*Today when I made this cake I had to cook it for more like 45 minutes. My oven is very wonky so your cooking times may vary.