Instructions

1. Heat oven to 375 degrees F. Runa a lump of butter over the bottoms of two 9×1 1/2 inch round cake pans, smooth in a round of waxed paper (or parchment paper), then butter the papers ( I just turned them over to butter both sides). Sift the flour, baking powder and salt together. In a large mixing bowl, beat the butter on medium speed until creamy. Continue beating while sprinkling in the sugar a tablespoon at a time. Add the vanilla, then beat until very light. Add the eggs, one at a time, beating until blended after each, then beat until very light and creamy. Add the peanut butter and blend thoroughly. Add the flour in 3 parts (sprinkling it over the bowl), alternating with the milk in 2 parts – beat on the lowest manageable speed and just until each addition disappears. Now fold the batter with a large flexible rubber spatula to finish blending thoroughly. Divide the batter between the pans, smoothing the tops and slightly pushing the batter up against the sides.
2. Bake both pans in the middle of the oven, staggering them on the rack. Bake until a toothpick inserted in the center of the cakes emerges clean, about 30 minutes. Cool in the pans on the racks 15 minutes, then turn out onto the racks, top sides up, to cool completely.
3. SCRUMPTIOUS CHOCOLATE PEANUT BUTTER FROSTING
4. Makes about 2 1/2 cups
5. 1/2 cup plus 1 tablespoon peanut butter
6. 5 tablespoons unsalted butter, softened
7. 3 1/3 cups confectioner’s sugar, sifted
8. 1/2 cup plus 1 tablespoon unsweetened cocoa
9. 1/2 cup plus 1 tablespoon half and half
10. 1/2 tablespoon pure vanilla extract
11. 1/4 teaspoon salt
12. To make the frosting, in a food processor or with a mixer at medium speed, cream the peanut butter and butter. Gradually blend in the sugar, cocoa, half and half, vanilla and salt. Process or beat until fluffy and light (do not overwork in the food processor, or it will thin out).