Recipe
3/4 c unsalted butter
3/4 c creamy peanut butter
2 c brown sugar -- packed
3 eggs
2 c unsifted all-purpose flour
1 TB baking powder
1/2 ts salt
1 c milk
1 ts vanilla
: Peanut Butter Filling -- see
: recipe
: Chocolate Glaze -- see
: recipe
: **PEANUT BUTTER FILLING:
1 c cream cheese -- softened
1/2 c creamy peanut butter
: **CHOCOLATE GLAZE:
1/2 c water
4 TB unsalted butter
1/2 c cocoa -- sifted
1 c powdered sugar -- unsifted
1 ts vanilla

In large mixing bowl, cream butter and peanut butter
until light and fluffy. Add brown sugar. Mix to blend.
Add eggs, one at a time, mixing well after each
addition.

In small bowl, combine flour, baking powder and salt.
Add flour mixture to butter and peanut butter mixture
alternately with milk, beginning and ending with flour
mixture. Add vanilla.

Pour batter into 2 well-greased and floured 9 inch
cake pans. Bake in preheated 350 degree oven until
cake tests done, about 45 minutes. Cool on wire rack
to room temperature before frosting the cake. Spread
half of Peanut Butter Filling over tops of each cake,
using metal spatula dipped in hot water. Spread glaze
over cake while glaze is warm. As glaze cools, it will
thicken.

PEANUT BUTTER FILLING: Cream ingredients together
until light and fluffy.

CHOCOLATE GLAZE: Place water and butter in small
saucepan. Bring to a boil. Add cocoa, sugar and
vanilla to water mixture. Mix until smooth.

CHEF'S NOTE: This recipe will make either two 9-inch
cakes or one stacked layer cake. If making the stacked
layer cake, the Peanut Butter Filling should be put
between the layers and on top ofthe cake before
topping it with the Chocolate Glaze.
Recipe from-http://www.recipesource.com/baked-goods/desserts/cakes/01/rec0153.html