Recipe: Opal's Peanut Butter Cake with Chocolate Peanut Butter

Opal's Peanut Butter Cake with Chocolate-Peanut Butter Frosting
SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright 1987,

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

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.

CHOCOLATE-PEANUT BUTTER 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.

PEANUT BUTTER BROILED FROSTING

2 tb Milk
1/3 c Chopped nuts
3 tb Margarine
1/2 c Brown sugar
1/3 c Peanut butter

Cream margarine, sugar and peanut butter. Add milk and stir well. Then add nuts and spread over warm cake. Place under broiler about 4 inches from source of heat. Broil a few seconds or until topping starts to bubble. Watch carefully to avoid scorching.