Categories: Chocolate, Cakes 
      Yield: 6 servings 
  
    3/4 c  Unsalted butter 
    3/4 c  Creamy style peanut butter 
      2 c  Packed brown sugar 
      3    Eggs 
      2 c  Unsifted all purpose flour 
      1 tb Baking powder 
    1/2 ts Salt 
      1 c  Milk 
      1 ts Vanilla 
           Peanut Butter Filling: 
      1 c  Cream cheese, softened 
    1/2 c  Creamy style peanut butter 
           Chocolate Glaze: 
    1/2 c  Water 
      4 tb Unsalted butter 
    1/2 c  Cocoa 
      1 c  Unsifted powdered sugar 
      1 ts Vanilla 
  
  Preheat oven to 350 degrees.  Grease and flour 2 9" cake pans. 
   
  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 pans.  Bake 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. Chill. 
   
  Spread half of warm Chocolate Glaze over peanut butter topping on each 
  cake, using metal spatula dipped in hot water.  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 boil. 
  Add cocoa, sugar and vanilla to water mixture. Mix until smooth. 
   
  NOTE:  This recipe will make two 9 inch 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. 
   
  Source: San Antonio Express News