Active Time: 20 minutes
By Baked Ambrosia
Preheat oven to 350 degrees F. Grease and line the bottom of a nine inch springform pan with parchment paper. Whisk flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and sugar on medium speed for about two minutes. Decrease speed to low, and add eggs, one at a time. Mix in vanilla extract. Add the flour mixture and mix until just combined. Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted in the center comes out clean. Remove cake from oven, and let cool completely in the pan. Using a wooden skewer or toothpick, poke holes all over the cooled cake. The more holes, the better! Place the cake pan on a larger deep platter to avoid any messes!
Combine the whole milk, sweetened condensed milk, and half and half in a large glass measuring cup. Gently pour the milk mixture over the top of the cake. It may look like a lot of liquid, but the cake will soak it all up. Let sit for 30 minutes. Add the heavy cream to a mixing bowl and beat with the whisk attachment until stiff peaks form. Spread over the cake. Refrigerate cake for at least four hours or overnight before serving.
Nutrition information per serving:
Trans fats: 0g