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Peanut Butter Cake with Chocolate Peanut Butter Frosting

300 g plain flour, sifted
375 g caster sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
125 g butter, softened
175 ml milk
2 eggs
4 tablespoons milk
2 tablespoons peanut butter

175 g chocolate chips
125 g butter
60-90 g icing sugar, sifted
300 g peanut butter

Sift dry ingredients together in a large bowl. Add butter and
milk, beat for 2 minutes at medium speed with an electric mixer.
Add eggs and milk, beat for 1 minute. Add peanut butter to the
batter beat at low speed until thoroughly mixed.

Butter two 20 cm cake tins. Line with greaseproof paper, grease
the paper, sprinkle with flour and shake out excess. Divide batter
equally between the pans and bake at 180 C / 350 F / Gas 4 for 25
to 30 minutes. To ice, spread with peanut butter while the cake
is still warm or use the Chocolate Peanut Butter Frosting.

Melt chocolate chips and butter in a double boiler. Add icing
sugar and peanut butter and beat until smooth. Chill for about 15
minutes or until frosting is of spreading consistency.

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