What fun to chat with Runner's World and talk running AND baking. Two of my favorite things! I revamped the Long Run Cake for the October issue. Check it out for a great feature on marathon running chefs and so much more!
As requested, here's the Peanut Butter frosting that was left out of the magazine.
PEANUT BUTTER FROSTING FOR THE LONG RUN CAKE
for 12 (1 1/12 " x 3" mini loaf pans)
In the bowl of an electric mixer, cream together all ingredients until smooth. That's it!