Ingredients:
Cake Layers:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup mini chocolate chips
Raspberry Filling:
2 cups fresh or frozen raspberries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons water
Raspberry Glaze:
1 cup raspberry jam
1/4 cup water
Fresh raspberries for topping
Mini chocolate chips for decoration
Preparation:
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
- Mix flour, baking powder, and salt in a bowl. Set aside.
- Beat peanut butter, butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, then vanilla extract. Mix well.
- Alternate adding flour mixture and milk to the batter. Fold in chocolate chips.
- Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean.
- For filling, combine raspberries and sugar in a saucepan. Cook for 5 minutes.
- Mix cornstarch with water. Add to raspberries. Cook until thickened. Cool completely.
- For glaze, heat raspberry jam with water until smooth. Strain if desired. Cool.
- Place first cake layer on a plate. Spread raspberry filling on top.
- Add second cake layer. Pour raspberry glaze over the top.
- Arrange fresh raspberries on top. Sprinkle with mini chocolate chips.
- Refrigerate for 1 hour before serving.
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