Title: Peanut Butter Cake 2
Categories: Cake Microwave
Yield: 1 Cake

1/2	c	Plus 1 tbsp butter or margarine; softened
1/4	c	Plus 2 tbsp creamy peanut butter
1 1/2	c	Brown sugar; firmly packed
3/4	ts	Vanilla extract
3		Eggs
1 1/2	c	All-purpose flour
2 1/4	ts	Baking powder
1/4	ts	Salt
3/4	c	Milk
		Chocolate Frosting (below)
1/4	c	Peanuts; chopped
CHOCOLATE FROSTING
2		1 ounce squares unsweetened chocolate
1/4	c	Butter or margarine
1/3	c	Milk
4 3/4	c	Powdered sugar; sifted
1	ts	Vanilla extract

Cream butter and peanut butter; gradually add sugar, beating until light and fluffy. Stir in vanilla. Add the eggs, one at a time, beating well after each. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper. Spoon batter into pans. Cut through batter with a knife to remove the air bubbles. Place 1 pan in microwave oven or an inverted saucer. Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time. Microwave at HIGH for 2 to 3 minutes or until top is almost dry. Remove from oven and place on a sheet of aluminum foil. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Repeat with remaining layer. Spread Chocolate Frosting between layers and on top and sides of cake. Sprinkle peanuts over top. Yield: one 2-layer cake.

CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes. Stir in remaining ingredients; let stand 10 minutes. Beat with a wooden spoon until of spreading constistency. Yield: enough for one 2-layer cake.

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