This is a rather small dessert, so if you have more than a handful of people to share this with, you might want to double or triple recipe...
for the cake:
3/4 C GF flour (I always use Cup 4 Cup), or you can use good ol' plain All Purpose flour.
1/3 C Ghirardelli Unsweetened Cocoa
a pinch of salt
10 Tablespoons butter (1 1/4 stick)
2/3 C sugar
1 tsp vanilla extract
3 fresh large eggs at room temperature
Preheat oven to 325 and butter your loaf pan.
Mix together the dry ingredients together
Cream the butter and sugar in another bowl on high for about five minutes, and then add the vanilla extract.
Add the eggs and continue mixing at a reduced speed and add your flour/ cocoa mixture until just incorporated.
and pop it in the oven for about an hour and five minutes. Check with a toothpick for doneness.
for the glaze:
1/4 C peanut butter
1/2 C powdered sugar
2/3 C milk
This makes a lot of glaze, and feel free to half the recipe or just have extra for pouring over the slices once its been cut...
In a medium saucepan, warm peanut butter and milk on low heat. whisk mixture until smooth and then dump in your powdered sugar and whisk until all blended. Pour over warm cake. ENJOY!!
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