Peanut Butter Cake – Chocolate Glaze

12 Tbsp. butter, softened
3 eggs
3/4 c. creamy peanut butter
2 c. all-purpose flour
2 c. packed light brown sugar
1/2 tsp. salt
1 Tbsp. baking powder
1 c. milk
1 tsp. vanilla extract

Peanut Butter Filling:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. creamy peanut butter

Chocolate Glaze:
1/2 c. water
4 Tbsp. butter
1/2 c. cocoa powder
1 tsp. vanilla extract
1 c. confectioners’ sugar

Grease and flour two (9-inch) round cake pans. In large bowl cream butter and peanut butter until mixture becomes fluffy. Mix in brown sugar. Add eggs, one at a time, mixing well after each addition. In small bowl combine flour, baking powder and salt. Add flour mixture to butter mixture along with milk and blend. Add vanilla. Pour batter into prepared pans. Bake in preheated 350° oven for about 45 minutes, until toothpick inserted in center of each cake comes out clean. After cake has cooled for about five minutes, place a covered cake board or cooling rack over cake and turn over. Gently remove pan from cake; allow to cool completely before frosting. To make filling, cream the cream cheese and peanut butter together until fluffy. Spread 3/4 cup of filling over top of each cake. Let chill in refrigerator. To make glaze combine water and butter in small saucepan. Add cocoa, confectioners’ sugar and vanilla to butter/water mixture. Mix until smooth. Using metal spatula dipped in hot water spread half of warm chocolate glaze over peanut butter topping on each cake. Glaze will thicken as it cools. Makes two (9-inch) cakes.