2 & 1/4 Cups all purpose flour
2 Cups light brown sugar (packed)
1 Cup peanut butter
1/2 Cup butter (room temperature)
1 Teaspoon baking power
1/2 Teaspoon baking soda
1 & 1/4 Cups milk
2 Teaspoon vanilla extract
Peanut Butter Honey Frosting:
1/2 Cup peanut butter
2 Tablespoons honey
1 Teaspoon vanilla extract
2 Cups powder sugar
4 to 5 Tablespoons milk
Step 1: Preheat your oven to 350 and grease and flour a 10 x 15 cake pan.
Step 2: In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly.
Step 3: Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Step 4: Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Step 5: Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
Step 6: Peanut Butter Honey Frosting:
Step 7: Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth.
Step 8: Spread over hot cake and sprinkle with one cup of mini-chocolate chips.NOTE: You might like to double the frosting -- but still only use one cup of mini-chocolate chips.