1 3/4 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
1 c. sugar
1 egg, unbeaten
1 tsp. vanilla
2/3 c. milk

Preheat oven to 350 degrees. Grease and line bottoms of two 8 inch layer cake pans (or one 8x8x2 inch cake pan) with waxed paper; grease paper.

Measure flour, baking powder and salt into sifter. Cream shortening and peanut butter in medium bowl until soft; add sugar gradually, creaming until well blended. Beat in egg; stir in vanilla. Sift and add dry ingredients alternately with milk, beating after each addition until batter is smooth.

Pour batter into prepared cake pans. Bake 25 minutes or until center springs back when lightly pressed with fingertips. Cool cake in pans on wire rack 5 minutes; loosen around edges with knife. Turn out onto racks; remove waxed paper. Cool completely.

FROSTING:

Cream 1/2 cup peanut butter and 1/2 cup butter together in medium bowl. Stir in 1/2 tsp. vanilla and 1/2 tsp. salt. Add 1 1/2 cups powdered sugar gradually. Cream. Frost Peanut Butter Cake!