Peanut Butter Pound Cake

Ingredients for Cake:

• 1 cup butter or margarine, softened
• 1/2 cup creamy peanut butter
• 2 cups sugar
• 1 cup firmly packed light brown sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon vanilla extract

Ingredients for Frosting:

• 2 cups sifted powdered sugar
• ⅓ cup creamy peanut butter
• ¼ cup butter or margarine, melted
• Dash of salt
• ¼ cup evaporated milk

Directions for Cake:

1. Preheat oven to 350°.
2. In a large bowl, beat 1 cup butter and 1/2 cup peanut butter at medium speed with an electric mixer 2 minutes or until soft and creamy.
3. Gradually add 2 cups sugar and 1 cup brown sugar, beating at medium speed 5 to 7 minutes.
4. Add eggs, 1 at a time, beating just until the yellow disappears.
5. In a smaller bowl, combine flour, baking powder, soda and 1/2 teaspoon salt; stir well.
6. Add flour mixture to butter mixture alternately with 1 cup milk, beginning and ending with flour mixture.
7. Mix at low speed just until blended after each addition.
8. Stir in vanilla.
9. Pour batter into a greased and floured 10-inch tube pan. (Do not use a Bundt pan.)
10. Bake at 350° for 1 hour and 35 minutes or until a wooden pick inserted in the center comes out clean.
11. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wire rack.

Directions for Frosting:

1. Beat powdered sugar, ⅓ cup peanut butter, butter or margarine, and salt at low speed until well blended.
2. Add evaporated milk; beat at medium speed until smooth.
3. Drizzle over cooled cake.

Yield: 1 (10-inch) cake