Peanut Butter Chocolate Chip Cake with Peanut Butter Struesel Topping

I'm only cheating a little. I swear. But it was my turn to bring a birthday treat to work for the April birthdays, and none of the other treat-bringers were planning a chocolate dish, and what is a birthday celebration without chocolate?

It was mostly peanut butter. Mostly. Lent will be over soon. And I have given myself dispensation to have chocolate for other birthday celebrations...


Topping Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup creamy peanut butter
• 3 tablespoons butter, chilled
• 1/4 cup chocolate and/or peanut butter chips (I had some of both on hand, so I used some of both)

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup creamy peanut butter
• 2 eggs
• 1/4 cup butter, softened
• 1/2 cup chocolate and/or peanut butter chips

Directions

1. Preheat oven to 375. Spray a 9x13 baking pan with cooking spray.
2. For the topping:
   1. In a small mixing bowl, stir the flour and the brown sugar.
   2. Using a pastry blender, cut in the peanut butter and butter until the mixture resembles coarse crumbs.
   3. Stir in about half of the chocolate & peanutbutter chips. Set the topping aside.
3. For the cake:
   
   1. In a large mixing bowl (I used my stand mixer), stir the flour, brown sugar, baking powder, baking soda, and salt.
   2. Add the softened butter and peanut butter and blend.
   3. Alternate the eggs and the milk until the mixture is blended. Don't forget to scrape down the bowl if you don't have a fancy silicone paddle attachment.
   4. Beat the cake batter on medium speed about 3 minutes. Stir in the remaining chocolate and peanut butter chips.
4. Spread the batter evenly in the greased ban and sprinkle the topping on top.
5. Bake about 30 minutes until a toothpick inserted in the middle comes out clean.