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Ingredients

2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup creamy peanut butter ⅔ cup butter, softened 2 cups brown sugar 6 eggs 2 teaspoons vanilla extract ¾ cup milk ½ cup creamy peanut butter 1 (16 ounce) package confectioners' sugar, sifted 1 cup milk 1 teaspoon vanilla extract ½ cup chopped peanuts

Nutrition Info

733 calories carbohydrate: 98.8 g cholesterol: 123 mg fat: 32.9 g fiber: 3 g protein: 16.2 g saturatedFat: 11.5 g servingSize: - sodium: 438.6 mg sugar: 77.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the peanut butter, butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 3/4 cup milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.
To make Peanut Butter Frosting: In a large bowl, cream peanut butter, gradually beat in half of confectioners' sugar. Add remaining confectioners' sugar alternately with 1 cup of milk, beating until smooth enough to spread. Beat in 1 teaspoon vanilla. Spread frosting on top of cake and sprinkle with peanuts.

1 - 9x13 inch pan

This is the peanutty-est!