INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Combine the cake flour, sugar, baking soda, baking powder, and salt in a greased 8″ square baking dish. If you’re using AP flour, you can skip the baking powder and just use baking soda. Cake flour doesn’t have bp in it, which is why it’s added.
3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar in one small depression and vanilla into the other, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
4. Pour almond over the entire thing and mix until just combined. Fold in the chopped M+M’s.  Don’t over mix.
5. Bake on the middle rack of the oven at 350 degrees for 30-35 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
6. Combine icing and peanut butter powder in a standing mixer and whip until smooth. If you don’t have the powder you can use traditional peanut butter. Add gradually to achieve desired flavor and consistency. Top the cooled cake  with frosting and additional chopped M+M’s