4    Eggs
2    Butter sticks
2 c  Sugar
3 c  Flour,self-rising
1 1/4 c  Milk
1 c  Peanut butter,smooth

–PEANUT BUTTER FROSTING–
3/4 Butter stick
1 1/2 c Sugar
2 c Milk
1 1/2 c Peanut butter,crunchy
1 ts Vanilla

1. Preheat oven to 350F.

2. Grease 4 8″ cake pans and dust with flour.

3. Separate eggs; put whites in small mixing bowl and set aside.

4. In lagre mixing bowl cream butter well, add sugar, and cream until
smooth. Add egg yolks one at a time, mixing well after each addition. Add
flour and milk alternately, mixing well, then add peanut butter and
vanilla, blending well.

5. Beat egg whites until stiff; fold into prepared butter.

6. Pour into prepared pans and bake 25-30 minutes. Cool cake on rack at
least 30 minutes, then frost.

*** PEANUT BUTTER FROSTING ***

In large saucepan melt butter. Add sugar, milk, peanut butter, and vanilla.
Cook in top half of double boiler over simmering water, stirring
frequently, until thick and creamy, approximately 20-25 minutes. Cool
slightly. Sufficient to frost 4 8″ layers.