Peanut Butter Cake with Peanut Butter Cream Frosting
Recipe By: Elaine's Kitchen - Channel 33 9/27/88
Servings: 8

1/2 cup creamy peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter -- softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups milk

Preheat oven to 350F.

In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In a large bowl, combine peanut butter, butter and sugar. Beat well. Beat in eggs and vanilla. Alternately blend in flour mixture and milk. Pour into two greased and floured 8-inch round cake pans. Bake at 350° for 30 to 35 minutes or until tested done in center with toothpick. Cool 10 minutes on wire racks. Remove from pan and finish cooling. Frost with Peanut Butter Cream Frosting*

Peanut Butter Cream Frosting*

8 ounces cream cheese, softened
1/2 cup creamy peanut butter
1 teaspoon vanilla
pinch of salt
3 1/2 cups confectioners' sugar
2 tablesppons milk

Blend cream cheese and peanut butter together, adding vanilla and confectioners' sugar gradually with 1 to 2 tablespoons milk. Beat with electric mixer until of spreading consistency. Spread on cooled cake.

NOTES : This icing is excellent on chocolate cake too! And I also like to melt 1/2 cup chocolate chips and drizzle around edge of cake so that it partially runs down the sides of cake.