Peanut Butter Layer Cake

My mother recommended that I post this recipe. It is her most requested cake by her friends for pot lucks and picnics. She says this cake is light compared to some peanut butter desserts, and it has a good peanut butter flavor. She got it from "The Test Kitchens at Taste of Home". I have not made it yet. I hope you will try it and let me know what you think!

• Ready In: 55 mins
• Serves: 12-14

Ingredients

• Cake

• 1⁄2 cup butter, softened
• 1 1⁄4 cups sugar
• 1⁄2 cup  peanut butter chips, melted
• 2  eggs
• 1  teaspoon vanilla extract
• 2  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 1⁄2 cups milk

• Frosting

• 1  cup  peanut butter chips, melted
• 1 (8 ounce) package cream cheese, softened
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon salt
• 3  cups confectioners' sugar
• 2 -3  tablespoons milk

Directions

1. Preheat oven to 350°F.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add melted peanut butter chips and mix well. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with milk.
3. Pour into two greased and floured 9-inch round baking pans. Bake for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a small mixing bowl, beat the melted peanut butter chips, cream cheese, vanilla and salt until light and fluffy. Add confectioner's sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.