Chocolate Peanut Butter Cake

In a large mixing bowl, combine 1.33 cups creamy peanut butter, 0.5 cup sifted powdered sugar, 0.5 cup softened butter, and 1 (6 oz) package semi-sweet chocolate morsels; mix well. Add 1.5 cups milk and 3 eggs; beat for 2 minutes on medium speed of an electric mixer. Then add 1 tablespoon plus 1 teaspoon baking powder, 2.25 cups sugar, and 3.25 cups all-purpose flour; beat for another 2 minutes on medium speed until smooth. Fold in 1.33 cups finely chopped unsalted roasted peanuts (optional). Pour the batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees F for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes; then remove layers from pans and cool completely.

Spread the prepared Chocolate-Peanut Butter Frosting between the cake layers and on top and sides of the cake; chill for 1 hour or until firm. Melt 1 (6 oz) package semi-sweet chocolate morsels (optional) in a double boiler over hot water. Drizzle the melted chocolate around the top edge and down the sides of the cake. Sprinkle 3 tablespoons chopped unsalted roasted peanuts (optional) on top. Chill until ready to serve.

To make the Chocolate-Peanut Butter Frosting, melt chocolate morsels in a double boiler over hot water; set aside. In a small mixing bowl, combine 0.5 cup softened butter, 0.5 cup creamy peanut butter, and 0.5 teaspoon salt; beat on medium speed of an electric mixer until smooth. Add the melted chocolate to the peanut butter mixture; beat until smooth. Chill for 15 minutes or until spreading consistency.