Ingredients

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

3 Eggs

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

Directions

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.