• Cooking Time: 30
• Preparation Time: 30
• CAKE BATTER:
• 1 c. butter, at room temperature
• 2 c. granulated sugar
• 3 c. cake flour
• 1 T. baking powder
• 1/2 tsp. salt
• 4 eggs
• 1 c. milk
• 1 T. Vanilla extract
• ICING:
• 1 1/2 c. sugar
• 1 large can evaporated milk
• 1/4 stick butter
• 1/2 c. peanut butter
• 1 T. vanilla extract

1. Preparations: Set out the eggs and butter about an hour before you begin so they'll reach room temperature. Preheat the oven to 350 degrees. Lightly grease and flour two 10", or three 9" baking pans. I have also used a sheet cake pan and it worked fine.
3. CAKE: In a large mixing bowl, cream the butter and sugar (takes about 7 minutes in a stand mixer). In a separate bowl, sift the flour with the baking powder and salt. In a glass or cup, mix the extract with the milk. Add eggs, one at a time, to the creamed mixture, beating well after each addition. Gradually add flour, alternately with milk; beating until smooth. Pour the batter into the cake pans, and firmly drop the pans on the counter a few times to get rid of any air bubbles. Bake for 25 to 30 minutes. Test with a toothpick to be sure the layers are done. Cool, in the pans, on a wire rack for about 10 minutes then remove the layers from the pans by inverting onto the wire rack to finish cooling. Cut layers to make 4 or 6 layers. ICING: Cook milk and sugar to soft ball stage. Remove from heat and add vanilla, butter and peanut butter. Beat until cool or you reach the right consistency.

If you've read my other recipes then you know how many of these recipes are from my mom and this one is no different. She was the baking queen when I was young. She had a stroke in January 2008. As a suprise, I got out all of her recipes and started baking! This cake was a hit with EVERYONE and I've had to make several since. It's easy and fun because you can top this cake with nuts or golden raisins and if you feel squirrely, throw both on there!!!