Peanut Butter Cake

Peanut Butter Cake
By: Mary Chesney

1/2 cup butter, softened
1 1/2 cups sugar
1 cup creamy peanut butter
2 eggs
1 teaspoon vanilla
2 cups plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups of milk

Preheat oven to 350 degrees. Prepare two 9" cake pans by placing either parchment paper or wax paper in the bottom of each one and spraying them liberally with nonstick baking spray. (Don't omit the step of lining the pans with the paper because this cake will stick if you don't do that.) Cream the butter and sugar together. Add in the peanut butter and beat until smooth. Blend in eggs and vanilla. In a separate bowl mix the flour, baking soda, baking powder and salt. Start adding the flour and milk alternately to the mixture. Blend just until it is all well incorporated. Don't over mix this, because it will make your cake dry. When it is all mixed well, pour into the cake pans. Place in the preheated oven and bake for 25 to 30 minutes. Remove from oven and allow to cool for about an hour before removing from the pans.

Peanut Butter Frosting

10 Tablespoons butter, softened
2 cups creamy peanut butter
2 cups confectioner's sugar
1 teaspoon vanilla
1/3 cup heavy cream (or half & half)
dash of salt

Cream the butter and peanut butter together with an electric mixer. Add in the sugar, cream, vanilla and dash of salt. Beat until it is light and fluffy. Be sure to scrape down the sides of the bowl to get it all blended. Also, the dash of salt might sound odd, but don't leave it out, it really adds something to this. Just a dash though, not much!