Recipe - Romanos Reeses Peanut Butter Cake

Three fourths cup Unsalted butter
Three fourths cup Creamy style peanut butter
2 cup Packed brown sugar
3 Eggs
2 cup Unsifted all purpose flour
1 tablespoon Baking powder
One half teaspoon Salt
1 cup Milk
1 teaspoon Vanilla
Peanut Butter Filling:
1 cup Cream cheese, softened
One half cup Creamy style peanut butter
Chocolate Glaze:
One half cup Water
4 tablespoon Unsalted butter
One half cup Cocoa
1 cup Unsifted powdered sugar
1 teaspoon Vanilla

Preheat oven to 350 degrees. Grease and flour 2 9" cake pans.

In large mixing bowl, cream butter and peanut butter until light and
fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing
well after each addition.

In small bowl, combine flour, baking powder and salt. Add flour mixture to
butter and peanut butter mixture alternately with milk, beginning and
ending with flour mixture. Add vanilla.

Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool
on wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of warm Chocolate Glaze over peanut butter topping on each
cake, using metal spatula dipped in hot water. As glaze cools, it will
thicken.

Peanut Butter Filling: Cream ingredients together until light and fluffy.

Chocolate Glaze: Place water and butter in small saucepan. Bring to boil.
Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If
making the stacked layer cake, the Peanut Butter Filling should be put
between the layers and on top of the cake before topping it with the
Chocolate Glaze.

Source: San Antonio Express News

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini