Brings back memories of the meals the lunch lady used to prepare. It's absolutely delightful!

Servings: 12

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup creamy peanut butter

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Mix well.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Pour the batter into the prepared baking dish, spreading it evenly.

Dollop spoonfuls of peanut butter over the top of the batter and use a knife to swirl it into the batter.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack before serving.