2 eggs, separated
1/2 c. granulated sugar
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 c. packed brown sugar
1/3 c. peanut butter
1/3 c. vegetable oil

Heat oven to 350 degrees. Grease and flour 2 round pans, 8" or 9 1/4". Beat egg whites on medium speed until foamy. Beat in granulated sugar on high speed, 1 tablespoon at a time, continue beating until stiff and glossy. Do not underbeat. Mix flour, baking powder, salt and soda in large bowl. Add brown sugar, peanut butter, oil and half the milk. Beat on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute. Add remaining milk and egg yolks. Beat on high speed 1 minute, fold in meringue. Pour batter into pans. Bake until pick inserted in center comes out clean 30 to 35 minutes. Cool completely.

PEANUT BUTTER FROSTING:

4 c. powdered sugar
1/4 c. shortening
1/2 c. peanut butter
1/3 c. milk

Beat all ingredients on medium speed until smooth and spreading consistency. Fill layers with 1 cup peanut butter frosting. Spiral the cake by putting spatula at center top of the cake, draw the spatula out to sides and turn. Sprinkle salted peanuts, chopped in spiral and top with 1 ounce melted unsweetened chocolate.