2 eggs, separated
1/2 c. white sugar
2 c. flour
3 tsp. baking powder
1/4 tsp. baking soda
1 c. light brown sugar, packed
1 c. peanut butter
1/3 c. vegetable oil
1 1/4 c. milk

Beat egg whites until frothy. Gradually beat in white sugar. Beat until very stiff and glossy. Sift flour, baking powder, and soda into another bowl. Add brown sugar, peanut butter, oil, and 1/2 milk. Beat 1 minute at medium speed on mixer. Scrape sides and bottom of bowl often. Add remaining milk and egg yolks. Beat 1 more minute, scraping bowl often. Fold in meringue; mix. Pour into oiled 9 x 13 inch pan. Bake 35 to 40 minutes or until cake tests done, at 350 degrees; cool. Spread with Chocolate-Peanut Butter Icing.

CHOCOLATE - PEANUT BUTTER ICING:

3/4 stick butter
2 tbsp. peanut butter
1 tsp. vanilla
1 tbsp. corn syrup
3 tsp. cocoa
3 tbsp. milk
About 3 c. powdered sugar, sifted

Melt butter in a medium pan. Add peanut butter; mix well. Add vanilla and corn syrup to make it creamy. Add cocoa, milk, and powdered sugar. Blend until creamy. Spread on cake.