Peanut Butter Cake

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Peanut Butter Cake

2 Cups Cake Flour
2 teas. Watkins Baking Powder
1/4 teas.Salt
3/4 Cup Sweet Butter
1 1/3 Cups Sugar
2 Eggs
3/4 Cup Creamy Peanut Butter
1/2 teas. Watkins Peanut Butter Extract
1 Tbsp. Watkins Vanilla, Original Double-Strength
1 Cup Milk

Preheat oven to 350 degrees. Grease two 9" cake pans. Line bottoms with wax paper. Dust sides with flour, tapping out excess. Stir the flour, baking powder, and salt together. Beat butter in another bowl until smooth. gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in peanut butter, peanut butter and Watkins Vanilla. Beat in flour mixture and milk alternately in three additions, beginning and ending with flour. Scrape into prepared pans. Bake for 25 - 30 minutes or until cake tests done. Cool cakes in pans on rack.

Chocolate Frosting and Peanut Butter Filling:
3/4 Cup Sweet Butter
1 1/4 Cups Powdered Sugar
2 Tbsp. Milk
1 teas. Watkins Vanilla, Original Double-Strength
1/2 Cup Creamy Peanut Butter
1/2 Cup Chocolate Glaze

Put butter in large bowl and beat until light. Gradually add powdered sugar, milk and Watkins Vanilla and beat until light and fluffy.

Filling: Put 1/2 of this mixture in another bowl and set aside for frosting. Stir peanut butter into remaining mixture and use as filling between cake layers.

Frosting: To the mixture which you have set aside add 1/2 cup of cooled chocolate glaze. Beat well and frost top and sides of cake.

Chocolate Glaze:
1 Cup Semi-Sweet Chocolate Chips
1/3 Cup Water
2 Tbsp. Sweet Butter
1 teas. Watkins Vanilla, Original Double-Strength

Melt chocolate with water, butter and Watkins Vanilla in top of double boiler over hot water. Stir until smooth. Cool. Use 1/2 cup of this cooled mixture to make chocolate peanut butter frosting. Use the remaining 1/2 cup to pour over top of frosted cake allowing it to drizzle down the sides.

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