1/2 c. peanut butter chips
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened (or butter)
1 1/4 c. sugar
2 eggs
1 1/2 c. milk
1 tsp. vanilla

Preheat oven to 350 degrees. Melt over hot (not boiling) water 1/2 cup peanut butter chips; stir until smooth. Set aside.

In a small bowl combine flour, baking soda, baking powder and salt; set aside. In large bowl combine butter and sugar; beat until creamy. Blend in melted chips. Beat in eggs and vanilla. Alternately blend in flour and milk.

Pour into 2 greased and floured 8" round pans. Bake 35 to 40 minutes. Cool 10 minutes. Remove from pans. Cool. Ice with peanut butter cream icing.

PEANUT BUTTER CREAM ICING:

1 c. peanut butter chips
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/8 tsp. salt
3 c. sifted powdered sugar
2 tbsp. milk

Melt chips over hot, not boiling, water. Stir until smooth. In large bowl, combine melted chips, cream cheese, vanilla and salt; beat well. Beat in powdered sugar with milk until smooth. Spread on peanut butter cake.