1 1/2 c. sugar
1 c. butter
1 c. peanut butter
3 eggs, beaten
2 1/2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 c. buttermilk

Preheat oven to 325 degrees. Cream together sugar, butter and peanut butter. Add eggs, one at a time, beating after each addition. Sift together dry ingredients. Add alternately with buttermilk to cream mixture. Bake for 35 to 45 minutes.

PEANUT BUTTER FROSTING:

2 c. sugar
1 c. milk
2 tbsp. butter
1 tsp. vanilla
1 c. peanut butter

Combine sugar and milk. Bring to a boil, stirring constantly. Boil without stirring until a small amount forms a small ball in cold water. Add butter and vanilla. Add peanut butter and beat until smooth and ready to spread. Frost cake after it has completely cooled.