1/2 c. butter
1 1/3 c. sugar
1/4 c. peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
Strawberry preserves

FROSTING:

1/4 c. butter
1/4 c. peanut butter
1 tsp. vanilla
3 tbsp. milk
3 tbsp. sugar
1/2 tsp. salt
2 1/2 c. sifted confectioners' sugar

CAKE: Cream butter and sugar. Add peanut butter, vanilla and eggs. Beat well. Sift together flour, baking powder and salt. Add to creamed mixture, alternating with milk, mixing well after each addition. Pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 30-35 minutes. Spread preserves between layers.

FROSTING: Cream butter, blend in peanut butter, vanilla and salt. Add sugar alternating with milk. Beat until light and fluffy.