• Preheat your oven to 350°F. and prepare a 9×13 baking pan by spraying generously with non-stick spray and set aside.
• In the bowl of a stand mixer equipped with a paddle attachment, cream the peanut butter and both sugars until light and fluffy.
• Scrape the sides and bottom of the bowl and ad in the milk, vanilla, eggs, and oil, and mix until well combined.
• Sift in the flour, baking soda, baking powder, and salt and mix until there are no dry spots remaining.
• Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and frost immediately.

MARSHMALLOW FROSTING:

• About 5 minutes before the cake is scheduled to be removed from the oven start to make the frosting.
• In a medium saucepan, combine the sugar, evaporated milk and butter and heat over medium-high, stirring continuously.
• When sugar is dissolved, add the peanut butter, marshmallows and vanilla. Stir until smooth and fully incorporated over very low heat.
• Pour warm frosting mixture over the hot Peanut Butter Cake and spread around to cover fully. Sprinkle with honey roasted peanuts immediately while frosting is still tacky.
• Allow to cool completely before serving.
• If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.