Peanut butter craving & two birthdays in the family called for a home-made cake! If you like peanut butter, you will love this topping. The creamy smooth texture of peanut butter and gooey stickiness of caramel make a fantastic combination on a bed of moist vanilla sponge cake.
I had a jar of Kirkland soft caramel toffees sitting in my shelf for long time. On impulse, I decided to combine it with peanut butter and yay! It was a hit!
1 cup sugar ( Indian granulated white sugar or brown sugar)
1 cup melted unsalted butter
1 and 1/2 cup all purpose flour (maida)
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla essence or extract
1/4 cup hot milk
Pre Heat oven to 350 degree fahrenheit / 180 degree centigrade. Beat the butter and sugar till fluffy. Add in the eggs one at a time with vanilla extract and whisk untill well combined. Add the flour, baking powder and soda and hot milk and beat again for a few minutes. Pour this batter into a greased baking tin and bake for about 30 minutes or till a tooth pick inserted comes out dry.
For the frosting:
4 tbs peanut butter
3/4 cup caramel (I melted caramel toffees in the microwave)
1/2 cup icing sugar
4 tbs butter
Combine all the ingredients and whisk until light and smooth. I dint make it too think as I wanted it to drip over the sides.
Once the cake is completely cool, over turn on a flat surface. Pour the frosting from the middle of the cake and lightly spread with a spatula. Allow it to drip over the sides.