Harvest Peanut Cake

• 1 cup creamy peanut butter
• 23 cup butter or 23 cup margarine, softened
• 2 cups firm packed brown sugar
• 6 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 34 cup milk
• 2 teaspoons vanilla
• 12 cup chopped roasted peanuts
• 12 cup creamy peanut butter
• 1 (16 ounce) box powdered sugar, sifted
• 12 cup milk, plus
• 1 tablespoon milk
• 1 teaspoon vanilla

1. Cream peanut butter and butter.
2. Gradually add sugar,beating well.
3. Add eggs,one at a time,beating well after each addition.
4. Combine flour,baking powder and salt,add to creamed mixture alternately with milk,beating well after each addition.
5. Stir in vanilla.
6. Pour batter into a greased and floured 13x9x2 inch baking pan.
7. Bake at 350 for 45-50 minutes.
8. Cool cake in pan completely.
9. Spread frosting on top of cake and sprinkle with chopped peanuts.
10. FROSTING: Cream peanut butter,gradually add half the sugar,beating well.
11. Add remaining sugar alternately with milk,beating until smooth enough to spread.

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Taken from www.food.com/recipe/harvest-peanut-cake-47275 (may not work)