2 eggs, separated
1/2 c. sugar
2 c. self rising flour
1 c. brown sugar, packed
1/3 c. crunchy peanut butter
1/3 c. salad oil
1 1/4 c. milk

Heat oven to 350 degrees. Grease and flour 2 (9") round cake pans; set aside.

In small mixing bowl, beat egg whites until foamy. Beat in sugar (white), 1 tablespoon at a time; continue beating until stiff and glossy. Set aside.

Measure flour and brown sugar into large mixing bowl; add peanut butter, oil and 3/4 cup of milk. Blend on low speed just until moistened, scraping bowl constantly. Add remaining milk and egg yolks. Beat 1 minute on high speed, scraping bowl often. Fold in egg whites. Pour into prepared pans. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Fill and frost with Peanut Butter Frosting.

PEANUT BUTTER FROSTING:

1/2 c. crunchy peanut butter
3 tbsp. soft butter
3 c. powdered sugar
1 1/2 tsp. vanilla

Mix peanut butter and butter thoroughly. Blend in sugar. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency. Frost cake.