2 c. sifted all-purpose flour
1 1/2 c. sugar
8 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1/3 c. peanut butter
1 c. milk
2 eggs
1 pkg. fluffy white frosting mix
1 (10 oz.) jar (about 1 c.) currant jelly
1/2 c. chopped peanuts

Sift together flour, sugar, baking powder and salt in mixer bowl. Add shortening, peanut butter and milk; beat 2 minutes at medium speed on electric mixer. Add eggs and beat mixture 2 minutes more.

Pour into greased and lightly floured 13x9x2 inch baking pan. Bake in moderate oven (350 degrees) for 45 to 50 minutes, until cake tests done. Cool. Break up currant jelly with a fork; spread evenly over cake.

Prepare frosting mix according to package directions. Carefully spread frosting over jelly on cake; sprinkle with chopped nuts. Cut in squares to serve.