---------- Recipe via Meal-Master (tm) v8.05
       Title: Reese’s Peanut Butter Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
     3/4 c  Unsalted butter
     3/4 c  Creamy peanut butter
       2 c  Brown sugar; packed
       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; see
            Chocolate glaze; see recipe
            Peanut butter filling:
       1 c  Cream cheese; softened
     1/2 c  Creamy peanut butter
            Chocolate glaze:
     1/2 c  Water
       4 tb Unsalted butter
     1/2 c  Cocoa; sifted
       1 c  Powdered sugar; unsifted
       1 ts Vanilla
   Recipe by: Pastry Chef/Romano’s Macaroni Grill, Tx.
   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 9 inch 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 eachcake, using metal spatula
   dipped in hot water. Spread glaze over cake while glaze is
   warm. As glaze cools, it will thicken.
   Cream ingredients together until light and fluffy.
   Place water and butter in small saucepan. Bring to a boil.
   Add cocoa, sugar and vanilla to water mixture. Mix until
   This recipe will make either 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
   Shirley Jordan