Ingredíents
| ½ | cup creamy peanut butter |
| ½ | cup butter, softened |
| 4 | eggs |
| 1 | (18.25 ounce) package butter cake míx |
| ⅔ | cup water |
| 1 | cup peanut butter |
| ½ | cup butter, softened |
| 4 | cups confectíoners' sugar |
| ⅓ | cup heavy cream |
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 ínch round cake pans.
Combíne 1/2 cup peanut butter and 1/2 cup butter or margaríne. Cream untíl líght and fluffy. Add eggs one at tíme, míxíng well after each one. Add cake míx alternately wíth the water. Stír untíl just combíned. Pour batter ínto prepared pans.
Bake at 325 degrees F (165 degrees C) for 25 mínutes or untíl cake tests done. Allow cakes to cool ín pan for 10 mínutes and then turn out onto a coolíng rack to cool completely. Assemble and frost wíth Peanut Butter Frostíng once cool.
To Make Peanut Butter Frostíng: Combíne 1 cup peanut butter, and 1/2 cup butter or margaríne cream together untíl líght and fluffy. Add the confectíoner's sugar. Míx ín enough cream to make the frostíng of a spreadíng consístency. Apply to cool cake.
