Ingredients
1 cup butter, softened1/2 cup creamy peanut butter1 cup sugar1 cup packed brown sugar5 large eggs, room temperature3 teaspoons vanilla extract3 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1/4 teaspoon baking soda1 cup 2% milkFROSTING:1/4 cup butter, softened2 tablespoons creamy peanut butter2 cups confectioners’ sugar1 to 3 tablespoons 2% milk
Preparation
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, beat butter, peanut butter and sugar. Beat in enough milk to achieve desired consistency. Spread over top of cake.
