1/2 c. & 2 tbsp. butter, softened
1/2 c. & 2 tbsp. peanut butter
2 1/2 c. sugar
4 eggs
3 1/4 c. flour
2 1/2 tsp. baking soda (baking)
2 1/4 tsp. powder (baking)
2 1/2 c. buttermilk

Cream butter, peanut butter, sugar and eggs. Add 1/2 of dry ingredients then 1/2 of buttermilk, mixing well. Then mix in the other 1/2 of dry ingredients and then buttermilk. You must half & half your dry and buttermilk ingredients. This is a large recipe so you will need 2 cake pans, 9 x 13 inch and 8 x 8 inch or two 9 x 13 inches, depending on how thick you want your cake. Bake at 350 degrees for 35-45 minutes. Toothpick test your cake (toothpick must come out clean).

PEANUT BUTTER FROSTING:

2 sticks butter (1/2 lb.)
1 c. peanut butter
1 lb. powdered sugar
1 egg
1 tbsp. vanilla

Cream together.