CAKE
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
FROSTING
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.
FOR 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.