Chocolate Peanut Butter Cake for 20

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for about 2 minutes until smooth and glossy.
4. Stir in the boiling water by hand until combined; the batter will be thin.
5. Pour the batter into the prepared pan, ensuring it reaches the corners evenly.
6. Bake in the center rack for 20 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
7. Allow the cake to cool completely in the pan.
8. Beat softened butter and peanut butter together until pale and fluffy (about 3 minutes).
9. Gradually add powdered sugar one cup at a time on low speed.
10. Mix in heavy cream, vanilla, and salt. Whip on high for 2 minutes until light and airy.
11. Spread the frosting in a thick, even layer across the cooled cake and create decorative swirls with an offset spatula.