3 1/4 c. all-purpose flour
2 1/4 c. sugar
1 tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. creamy peanut butter
1 1/2 c. milk
3 eggs
1 1/3 c. unsalted roasted peanuts, finely chopped (optional)
Chocolate-peanut butter frosting
1 (6 oz.) pkg. semi-sweet chocolate morsels (optional)
2 to 4 tbsp. unsalted roasted peanuts, chopped (optional)

Combine first 4 ingredients in a large mixing bowl; mix well. Add butter, peanut butter, and milk; beat 2 minutes on medium speed of electric mixer. Add eggs; beat 2 minutes on medium speed. Fold in 1 1/3 cups chopped peanuts. Pour batter into 3 greased and floured 9- inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean (do not over bake). Cool in pans 10 minutes; remove layers from pans, and cool completely.

Spread Chocolate-Peanut Butter Frosting between layers and on top and sides of cake; chill 1 hour or until firm. Melt chocolate morsels in top of a double boiler over hot water. Drizzle around top edge and down sides of cake. Sprinkle 2 to 4 tablespoons chopped peanuts on top. Chill until ready to serve. Yield: one 3-layer cake.

CHOCOLATE - PEANUT BUTTER FROSTING:

1 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 c. butter, softened
1/2 c. powdered sugar, sifted
1 1/3 c. creamy peanut butter

Melt chocolate morsels in top of a double boiler over hot water; set aside. Combine remaining ingredients in a small mixing bowl; beat on medium speed of electric mixer until smooth. Add melted chocolate to peanut butter mixture; beat until smooth. Chill 15 minutes or until spreading consistency. Yield: enough frosting for one 3-layer cake.