Ingredients

• 1 1/2 cups of flour
• 1 cup of granulated sugar
• 1/4 cup of cocoa powder (unsweetened)
• 1 teaspoon of baking powder
• 1/2 teaspoon of sodium bicarbonate (baking soda)
• 1/2 teaspoon of salt
• 1/3 cup of Vegetable oil
• 1 cup of water
• 1 teaspoon of vanilla extract
• 1 tablespoon of vinegar
• 1 cup of whipping cream
• 1/2 cup of peanut butter powder
• 1/4 cup of powdered sugar

Instructions

1. Preheat Preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.

2. Whisk In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix Make a well in the center of the dry ingredients and add the vegetable oil, water, vanilla extract, and white vinegar.

4. Stir the wet ingredients into the dry ingredients until just combined and no lumps remain. Be careful not to overmix.

5. Pour the batter into the prepared square baking pan, spreading it out evenly with a spatula.

6. Tap the pan gently on the countertop to release any air bubbles.

7. Bake Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Remove the cake from the oven and let it cool in the pan for 10 minutes.

9. After 10 minutes, transfer the cake to a wire rack to cool completely before frosting.

10. Make The Frosting Chill a mixing bowl and beaters in the freezer for about 15 minutes before you begin.

11. In the chilled mixing bowl, add the heavy cream, peanut butter powder, powdered sugar, and vanilla extract.

12. Using an electric mixer or stand mixer fitted with the whisk attachment, start beating the mixture on low speed to incorporate the ingredients.

13. Gradually increase the speed to medium-high and continue beating until stiff peaks form. This may take several minutes.

14. Be careful not to overmix, or the frosting may become too stiff.

15. Once stiff peaks have formed, the frosting is ready to use.