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1
In large mixing bowl, cream butter and peanut butter until light and fluffy.
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2
Add brown sugar.
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3
Mix to blend.
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4
Add eggs, one at a time, mixing well after each addition.
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5
In small bowl, combine flour, baking powder and salt.
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6
Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
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7
Add vanilla.
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8
Pour batter into 2 well-greased and floured 9 inch cake pans.
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9
Bake in preheated 350F (180C) oven until cake tests done, about 45 minutes.
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10
Cool on wire rack to room temperature before frosting the cake.
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11
Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in hot water.
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12
Spread glaze over cake while glaze is warm.
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13
As glaze cools, it will thicken.
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14
PEANUT BUTTER FILLING:
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15
Cream ingredients together until light and fluffy.
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16
CHOCOLATE GLAZE:
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17
Place water and butter in small saucepan.
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18
Bring to a boil.
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19
Add cocoa, sugar and vanilla to water mixture.
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20
Mix until smooth.
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21
CHEF'S NOTE:
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22
This recipe will make either two 9-inch cakes or one stacked layer cake.
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23
If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
