Chocolate Peanut butter Yellow Cake

I might have been getting my Q on in Cali as far back as April, but BBQ season is finally underway here in the Chi, and for the first Q of the season, I whipped up this scrumptious two-layer peanut butter cake and frosted it with, you guessed it, chocolate peanut butter frosting. It was the perfect nightcap to the apps, Q'd pork tenderloin and halibut. But a bit much to combine with the beer. You should pick one and then wait a while to dive into the other. Be prepared to overindulge if you're one of those people who likes cake and peanut butter and chocolate. Because all three are combined in epic proportions here. Yummers.

Mix 1/2 C. peanut butter into the batter for one yellow cake. I cheated here and used a store-bought mix, and the pb made it real moist, so I had no complaints with that.

Pour this into your cake pan; I used two 9" round pans. Bake for about 3o min. at 350, or until cake is done. Your oven temps may vary, so just be mindful of that.

Once your cakes are done, let cool, then frost with the pb frosting below.

Make a regular cream cheese frosting:

Mix 6 oz. of cream cheese

8 oz. of sweet chocolate

2 Tbsp. milk

2 C. powdered sugar

1 tsp. vanilla

then add

1 C. pb

1/2 C. semi-sweet chocolate chips, melted

Dish'er up and bust out the milk!