2 cups firmly packed brown sugar
6 large eggs
3 cups sifted cake flour
1 tsp baking powder
1 cup milk
2 tsp vanilla
Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.
Beat the butter with an electric mixer on medium speed until creamy. Gradually add the brown sugar; beat until fluffy, about 7 minutes. Add the eggs, 1 at a time, beating just until the yellow disappears after each.
Combine the flour and baking powder.
Combine the milk and the vanilla.
Gradually add the flour mixture and the milk mixture alternately to the butter mixture, beginning and ending with the flour. Beat at low speed just until blended after each addition. Spread the batter evenly into the prepared pans.
Bake at 350 degrees for approximately 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to cool in the pans on a wire rack for 10 minutes then remove from pans to the wire rack to cool completely. Frost with the Peanut Butter Cream Frosting below:
9 tbsp butter, softened
1/4 cup creamy peanut butter
1/2 cup milk
1 1/2 tsp vanilla extract
5 1/2 cups powdered sugar
Beat the butter and peanut butter in a large bowl at medium speed with an electric mixer until blended.
Combine the milk and vanilla.
Gradually add the powdered sugar and the milk mixture, one tablespoon at a time, beating until of spreading consistency.
Frost cake and make a chocolate glaze (below) to drizzle around the edges.
1/2 cup semisweet chocolate chips
2 tablespoons milk
1 tablespoon butter
Place all three in a small microwave-safe bowl; microwave on high for 1 minute. Stir until smooth. Drizzle around edges of cake.
Variation: Crush peanut brittle candy and press onto sides of cake. Dip the ends of some larger pieces into the chocolate and pile some brittle in center of cake.
Note: This is a recipe I got years ago from an Oxmoor House cookbook.