Peanut-Butter Cake

1/4 cup butter, softened
1/4 cup peanut butter
1 1/2 cups firmly packed brown sugar
2 large eggs
1/2 cup warm water
1 cup thick sour milk or buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 350.  (If you are using dark pans, or glass pans, reduce oven temperature by 25 degrees.)  Grease and flour 2 (9-inch) round cake pans or 1 (13-x-9-x-2-inch) cake pan; set aside.  (If I'm turning my cakes out, I also line them with wax paper.)

In a large bowl, mix butter and peanut butter with sugar, add eggs.  Mix dry ingredients together.  Alternate dry and liquid ingredients, ending with dry.  Beat on low speed with electric mixer for 1 minute, scraping bowl frequently.  Increase speed to medium-high and continue beating for 2 minutes.  Pour batter into prepared pans.

Bake for 25 to 30 minutes. Let layers cool in pans for 10 minutes.  Remove from pan and cool completely on a baking rack.

Frost cake with Chocolate-Peanut-Butter Frosting.

Chocolate-Peanut-Butter Frosting
makes about 2 1/2 cups

1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons butter, softened
2 tablespoons peanut butter
2 cups confectioners sugar
1/2 teaspoon vanilla extract
3 or 4 tablespoons milk

In large bowl, combine all ingredients and beat on medium speed with an electric mixer until thick and creamy.

This came from Taste of the South magazine – August/September 2008

My family and our guests loved it!