Double Peanut Butter Pound Cake          


1 cup butter, softened
3/4 cup creamy peanut butter
3 cups sugar
2 teaspoons vanilla
5 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
Peanut Butter Frosting (see recipe below)



Heat oven to 350°F. Grease and flour a 10-inch tube pan. In a large mixing bowl, combine butter, peanut butter, sugar and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine flour, baking powder and salt; stir into butter mixture alternately with milk. Pour into greased and floured pan. Bake at 350°F until toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.

Peanut Butter Frosting:
In saucepan over low heat, melt 1/2 cup each peanut butter and light corn syrup. Stir in 2 cups powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla; mix until smooth. Yields: 1 ½ cups.


Yield: 12 servings (one slice per serving).