Gold Rush Peanut Butter Cake - cooking recipe

Ingredients

For Cake
1 cup unsalted butter, plus
2 tablespoons unsalted butter
1 cup creamy peanut butter, plus
2 tablespoons creamy peanut butter
3 cups packed brown sugar
4 eggs
3 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 teaspoons vanilla
For Filling
1 (8 ounce) package softened cream cheese
1 box powdered sugar
1/2 cup creamy peanut butter
2 tablespoons evaporated milk
1/2 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine
For Frosting
1/2 cup butter or 1/2 cup margarine
4 tablespoons Karo syrup
1 box powdered sugar (sifted)
1 cup crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup evaporated milk
1 teaspoon vanilla

Preparation

For cake: 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 a 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 3 well greased and floured 9 inch cake pans.
Bake in preheated 350\u00b0F oven until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before filling and frosting the cake.
For filling: Soften margarine and cream cheese at room temperature.
Cream together well.
Add powdered sugar and continue beating until creamy.
Add vanilla and peanut butter.
Spread between cooled layers.
For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
Beat until creamy.
Spread on top and sides of cooled cake after filling.