Hey family!!! Today we’re making celebration foods! It’s Jake’s 17th birthday and he chooses Chocolate Gravy Biscuits for breakfast, a Peanut Butter Cake for dessert, and it’s out to eat for supper!

Chocolate Gravy:

1 cup sugar
3 1/2 tablespoons cocoa powder
3 tablespoons self-rising flour
1 1/2 cups whole milk
1 tablespoon butter
Hot buttered biscuits for serving

Mix the sugar, cocoa powder and flour together until there are no lumps. Add the milk and stir to combine. Melt the butter in large sauté pan. Add the flour mixture and cook on medium heat, stirring continually until it thickens. Serve over hot buttered biscuits.

Peanut Butter Cake Recipe:

2 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 stick, or 1/2 cup unsalted butter (NOTE: I used salted butter and left out the tsp of salt and it turned out great!)
1 cup water
1/2 cup creamy peanut butter
1/2 cup vegetable oil
2 large eggs room temperature
1/2 cup buttermilk room temperature
1 tsp vanilla extract

Preheat oven to 350F
Spray a 9×13 pan.
Whisk together the flour, sugar, baking soda, and salt and set aside.
Heat the butter and water in a medium/large saucepan until it comes to a boil. Take off the heat and whisk in the peanut butter and oil until smooth. Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla until well blended.
Add the dry ingredients to the wet ingredients, and whisk until just combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Set the cake on a cooling rack while you make the frosting.

1 stick, or 1/2 cup unsalted butter (NOTE: I used salted and it turned out great! I would have used unsalted, but I didn’t have any.)
1/2 cup creamy peanut butter
6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff
1 tsp vanilla extract
3 cups confectioner’s sugar sifted

To make the frosting, put the butter, peanut butter, and buttermilk in a saucepan and bring to a full boil. Take off the heat and beat in the vanilla and powdered sugar, adding a cup at a time, until the frosting is smooth. I like to put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake. Note: if your frosting is very stiff and not pourable, add a little bit more buttermilk to thin it out.
Pour the hot frosting over the warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake.



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