3/4 c. peanut butter
1/2 c. shortening
2 c. packed brown sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk

Cream together the first five ingredients. Sift the dry ingredients together and mix with the first mixture; add milk and blend until smooth. Bake in three 9 inch greased and floured cake pans at 350 degrees for 25-30 minutes. (Can be baked in 9 x 13 inch pan also).

PEANUT BUTTER SWIRL FROSTING:

1 1/2 c. sugar
2 egg whites
2 tsp. light corn syrup
Dash of salt
1/3 c. water
1 tsp. vanilla
1/4 c. peanut butter, either

Mix sugar, egg whites, corn syrup, salt and water in top of double boiler. Place over boiling water and cook beating continuously until frosting is light and fluffy and holds stiff peaks, 6-7 minutes. Beat in vanilla.

Frost the layers reserving about 1/4 cup frosting to mix with peanut butter to swirl on top and sides of cake.