Peanut Butter Layer Cake 1/2 cup butter, softened 1-1/4 cups sugar 1/2 cup peanut butter chips, melted and cooled 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1-1/2 cups milk PEANUT BUTTER FROSTING: 1 cup peanut butter chips, melted and cooled 1 package (8 ounces) cream cheese, softened Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Peanut Butter Layer Cake cont. 1 teaspoon vanilla extract 1/8 teaspoon salt 3 cups confectioners' sugar 3 tablespoons milk In a large mixing bowl, cream butter and sugar. Add melted chips; mix well. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

	Peanut Butter Layer Cake cool completely. For frosting, in a small mixing bowl, beat the melted chips, cream cheese, vanilla and salt until light and fluffy. Beat in confectioners' sugar and milk. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008