¾ cup butter
½ cup creamy peanut butter
½ cup buttermilk
2 cups sugar
3 tsp. baking powder
3 cups sifted all-purpose flour
1 tsp. vanilla
½ cup water
Peanut Butter Topping
1/4 cup creamy peanut butter
1/4 cup dry roasted peanuts, chopped
1 cup 10X confectioner’s sugar
4 to 5 tablespoons buttermilk
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing. Grease and flour a 12-cup Bundt pan or a 10-in tube pan. Preheat oven to 350°
Combine room temperature ingredients with remaining ingredients in a large bowl. Beat at a slow speed with electric mixer for 30 sec, then at medium speed for 2 min., scraping side of bowl. Pour into prepared pan.
Bake in 350° oven for 45 min. then lower heat to 325° and bake for 10-15 min longer, or until top springs back when lightly pressed with fingertip. Cool on wire rack 10 min. Turn out, cool completely before frosting.
For the topping
Combine in small bowl until smooth and spoon over cake.
Serve with a glass of milk or drizzle of chocolate and you will go back for seconds.