1 (1/4 lb.) bar German's sweet chocolate
1/2 c. boiling water
2 1/2 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 egg whites (reserve yolks for filling)
1 tsp. vanilla
1/2 c. butter
1/2 c. peanut butter
1 c. firmly packed brown sugar
1/2 c. granulated sugar
2 eggs
1 c. buttermilk
Creamy peanut filling & Brown Velvet Frosting

Combine chocolate and boiling water. Let stand. Stir to combine. Sift together flour, soda and salt. Cream butter with peanut butter. Gradually add sugars, creaming well. Add eggs, egg whites, vanilla and chocolate. Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Blend well after each addition.

Turn into two 9 inch round layer pans which have been well greased and lightly floured on the bottoms. Bake at 350 degrees for 35-40 minutes. Cool; fill and frost. Sprinkle with reserved nuts from filling.

CREAMY PEANUT FILLING:

1/2 c. firmly packed brown sugar
1/2 c. evaporated milk
2 egg yolks
1 tbsp. peanut butter
1 tbsp. cornstarch
1/4 c. water
1/2 c. chopped peanuts (reserve 2 tbsp.)
1/2 tsp. vanilla

Combine sugar and cornstarch in saucepan. Add milk, water and egg yolks. Cook over medium heat. Stirring constantly until thick. Remove from heat. Stir in peanuts, peanut butter and vanilla. Cool.

BROWN VELVET FROSTING:

2 tbsp. butter
1 1/2 sq. (1 1/2 oz.) unsweetened chocolate, melted
3 c. sifted powdered sugar
2 tbsp. peanut butter
1 tsp. vanilla
4-5 tbsp. milk

Cream butter and peanut butter. Add melted chocolate and vanilla. Blend in sugar alternately with milk until of spreading consistency.