Peanut Butter Cake / Chocolate-Peanut Butter Frosting

-----CAKE-----

2 cups Sifted all-purpose flour
1 1/2 cups Sugar
2 1/2 teaspoons Baking powder
3/4 teaspoon Salt
1/2 cup Shortening -- room temperature
2/3 cup Milk
2 Eggs
1/4 cup Milk
2 tablespoons Peanut butter

-----FROSTING-----

6 ounces Package chocolate chips
1/2 cup Butter or margarine
1/2 cup To 3/4 cup sifted -- confectioners sugar
1 1/4 cups Peanut butter

SOURCE: More Tastes & Tales from Texas with love by Peg Hein,
copyright 1987, Sixth Printing Oct. 1991, ISBN #0-9613881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in
the Oct. 1995 cookbook swap on Delphi - Cust 229.
CAKE:
Sift dry ingredients together in a large bowl. Add shortening and
milk; beat for 2 minutes at medium speed with an electric mixer.
Add eggs and milk' beat for 1 minutes. Add peanut butter to
batter; beat at low speed until thoroughly mixed.
Grease two 8-inch cake pans. Line with waxed paper; grease paper;
sprinkle with flour and shake out excess. Divide batter equally
between the pans and bake at 350~ for 25 to 30 minutes.
For icing, spread with your favorite peanut butter while cake is
warm OR use the Chocolate-Peanut Butter Frosting. FOR FROSTING:
Melt chocolate chips and butter in a double boiler. Add
confectioners sugar and peanut butter and beat until smooth.
Chill for about 15 minutes or until frosting is of spreading
consistency.