Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Creamy Peanut Butter |
| ¼ cup | Butter |
| 1 cup | Brown Sugar |
| 2 \N | Eggs |
| 1½ cup | All-Purpose Flour |
| 2 teaspoons | Baking Powder |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Ground Allspice |
| 1 cup | Milk |
| ⅓ cup | Peanut Butter |
| 2 tablespoons | Confectioner's Sugar |
| 4 tablespoons | Milk or Cream |
| 1 teaspoon | Vanilla |
CAKE
ICING
For cake, cream peanut butter and butter. Beat in brown sugar and then eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, nutmeg and allspice. Beat into creamed mixture alternately with the milk, beginning and ending with flour. Pour into greased 9-inch square or round pan. Bake at 350 degrees for 25-30 minutes or until done. Cool before icing.
For icing, cream peanut butter and butter. Beat in confectioner's sugar, milk and vanilla and continue beating until smooth. Spread on cooled cake.
Garnish with chopped peanuts if desired.
Recipe by: Darlene
Posted to Bakery-Shoppe Digest by "Bgfamily" Donna Tester <tester@...> on Apr 10, 1998