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 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 2 well-greased and floured 23 cm cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken.
PEANUT BUTTER FILLING: Cream ingredients together until light and fluffy.
CHOCOLATE GLAZE: Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
CHEF'S NOTE: This recipe will make either two 23 cm cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.
(There was no information on how many servings this recipe will make.) REG shared by Shirley Jordan