Ingredients for Cake:
- 1 cup butter or margarine, softened
- 1/2 cup creamy peanut butter
- 2 cups sugar
- 1 cup firmly packed light brown sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon vanilla extract
Ingredients for Frosting:
- 2 cups sifted powdered sugar
- ⅓ cup creamy peanut butter
- ¼ cup butter or margarine, melted
- Dash of salt
- ¼ cup evaporated milk
Directions for Cake:
- Preheat oven to 350°.
- In a large bowl, beat 1 cup butter and 1/2 cup peanut butter at medium speed with an electric mixer 2 minutes or until soft and creamy.
- Gradually add 2 cups sugar and 1 cup brown sugar, beating at medium speed 5 to 7 minutes.
- Add eggs, 1 at a time, beating just until the yellow disappears.
- In a smaller bowl, combine flour, baking powder, soda and 1/2 teaspoon salt; stir well.
- Add flour mixture to butter mixture alternately with 1 cup milk, beginning and ending with flour mixture.
- Mix at low speed just until blended after each addition.
- Stir in vanilla.
- Pour batter into a greased and floured 10-inch tube pan. (Do not use a Bundt pan.)
- Bake at 350° for 1 hour and 35 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wire rack.
Directions for Frosting:
- Beat powdered sugar, ⅓ cup peanut butter, butter or margarine, and salt at low speed until well blended.
- Add evaporated milk; beat at medium speed until smooth.
- Drizzle over cooled cake.