Acorn Brownie Cake

In a bowl, cream the butter, peanut butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Spread into a greased 15x10x1-in. baking pan. Bake a t 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, cream butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 6 tablespoons each in two bowls. Tint one red and one yellow; set aside. Add cocoa to the remaining frosting; mix well.
Using the acorn pattern and folded waxed paper, trace bottom of acorn up to dark brown dashed line. Cut out and unfold.
Trace the acorn cap onto folded waxed paper. Cut out and unfold.
With a sharp knife, trace patterns on cooled brownie; cut out. Cut the remaining brownie into three to five leaves using a 3-in. maple leaf cutter; set aside. On a 16-in.-square covered board, position acorn cap over the acorn bottom in center of board. Frost top and sides of acorn with tan frosting. Sprinkle pecans over acorn cap.
Frost leaves with remaining tan frosting. Using an icing spatula, randomly blend red and yellow frosting over leaves. Use a toothpick to form veins in the leaves. Arrange decorated leaves around the acorn.