Another Version of the Long Run Cake in Runner's World!

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)

INGREDIENTS

(2) 8 oz. packages organic cream cheese frosting (room temperature)

1/4 cup agave syrup

1/4 cup creamy organic peanut butter
1/2 teaspoon vanilla bean paste (optional)

pinch of salt

PROCEDURE

In the bowl of an electric mixer, cream together all ingredients until smooth.  That's it!