1/2 cup SunButter® (we used Creamy)
1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1-1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup 2% milk
1/3 cup SunButter® (we used Creamy)
3 tablespoons butter, softened
3 cups powdered sugar
1/4 cup milk
1-1/2 teaspoons vanilla
Heat oven to 350°F. Grease a 9-inch square baking pan; set aside.
In a medium bowl, combine flour, baking powder and salt, whisking to combine; set aside.
In a large bowl, cream SunButter, butter and sugar. Add eggs; mix well. Slowly add dry ingredients alternately with milk to creamed mixture. Mix well. Pour into prepared baking pan.
Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
While cake is cooling, make the frosting.
In a medium bowl, cream SunButter and butter. Add sugar, milk and vanilla; mix until smooth. Frost cake after cake has cooled completely.
Cut the cake 5×5 into 25 approximate 2×2-inch pieces.
Garnish with roasted sunflower seeds if desired.