CHOCOLATE-PEANUT BUTTER LAYER CAKE

1  cup		Unsalted butter
2  cups		sugar
4		eggs
1  tablespoon		baking powder
1/2  teaspoon		salt
3/4  cup		coco powder
4  cups		flour
2  cups		milk
1/4  cup		peanut butter
2  tablespoons		salted butter
1/4  cup		cream cheese
1  cup		powdered sugar

Tip: For nutritional information on all the ingredients in CHOCOLATE-PEANUT BUTTER LAYER CAKE just click on each ingredient name. Then adjust the serving size for any CHOCOLATE-PEANUT BUTTER LAYER CAKE ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Chocolate Cake:
1 cup unsalted butter
2 cups sugar
4 eggs
1 tbsp baking powder
.5 tsp salt
.25 cup cocoa powder
4 cups all purpose flour
2 cups milk
Peanut Butter Frosting:
.25 cup creamy peanut butter
2 tbsp softened butter
.25 cup cream cheese
1 cup powdered sugar

Preheat the oven to 350 F (180 C). Grease and line four 6" (or 3 8") pans and an 8" square pan.
For the chocolate cake:
Cream together the butter, sugar and eggs until pale and fluffy. Cream in the baking powder, salt and cocoa until smooth. Add 1/3 of the flour and stir in until just combined. Add half the milk and stir until just combined. Add another 1/3 of the flour and stir in until just combined. Add the rest of the milk and stir until just combined. Stir in the last 1/3 of the flour until just combined.
Divide the batter equally among the circular and square pans. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean.
Leave to cool for a few minutes before turning out onto cooling rack to cool completely (remove the parchment paper from the bottom of the cakes too).
For the peanut butter frosting:
Stir all the ingredients together in a medium bowl. If you need to, add a splash of milk to make the frosting thinner or add some more powdered sugar to make it thicker. It should be a spreadable consistency.
Assembly part 1:
Cut the cooled, square cake layer into four 3" circles using a pastry ring. Level any domed circular cake layers so that they're flat.
Stack up the 4 large (6") cake layers with about 2 tbsp of the frosting between each layer (don't frost the top layer)
Separately stack up the 4 small (3") layers with a heaped teaspoon of frosting between each layer.(don't frost the top layer)