1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. creamy peanut butter
1/2 c. butter or corn oil butter, softened
2 c. firmly packed brown sugar
6 eggs
3/4 c. milk
2 tsp. vanilla extract
1 (10 oz.) jar grape jelly
Peanut Butter Frosting (recipe follows)

Grease and flour a 13x9x2 inch baking pan. In a medium bowl, combine flour, baking powder and salt; set aside.

In large bowl with mixer at medium speed, beat peanut butter, butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add milk and vanilla; beat until well mixed. Add dry ingredients; beat until well mixed. Pour batter into prepared pan. Bake in a 350 degree F. oven for 35 to 40 minutes or until the cake springs back when lightly touched. Cool in the pan on a wire rack for 10 minutes; remove and cool completely.

Cut cake in half horizontally with a long sharp knife or by marking the sides of the cake with toothpicks and carefully drawing a long piece of thread or dental floss through the cake. Using long metal spatulas, carefully lift off the top layer. Spread bottom layer with jelly. Replace top. Frost with peanut butter frosting.

PEANUT BUTTER FROSTING:

1/2 c. creamy peanut butter
1/4 c. butter or corn oil butter, softened
2 c. confectioners' sugar
5 to 6 tbsp. milk
1 tsp. vanilla extract