2 c. flour
3/4 tsp. baking soda
3/4 tsp. salt
1 tsp. baking powder
1/3 c. butter
1/3 c. orange juice
1/3 c. homogenized peanut butter
1 1/3 c. sugar
2 med. eggs
2/3 c. buttermilk

CREAMY CHOCOLATE FROSTING:

3 sqs. unsweetened chocolate or 3/4 c. cocoa plus 5 tsp. shortening
1/4 c. butter
2 1/4 c. confectioners' sugar
1/4 tsp. salt
1 tsp. vanilla
1/3 c. milk, scalded

Grease 2 (9 inch) layer pans; line bottoms with waxed paper and grease paper. Sift dry ingredients. With wooden spoon, cream butters until smooth; add sugar gradually and cream well. Beat in eggs, one at a time, with rotary beater until shiny and fluffy.

Remove beater, use wooden spoon. Add flour and buttermilk mixed with orange juice in 3-4 portions, beginning and ending with flour. Bake in prepared pans 25-27 minutes; cool in pans on racks 5-10 minutes. Turn onto racks; when cool, spread with frosting.

Melt butter and chocolate over hot water; stir to blend. Measure sugar and salt into 2 quart mixing bowl. Add hot milk and stir until completely dissolved. Stir in chocolate; beat with wooden spoon until of proper spreading consistency. When it begins to thicken, beat in vanilla. Spread between layers and on top of cake.