CARAMEL CAKE

1 cup butter, softened
1/2 cup shortening
2 3/4 cups sugar
3 cups cake flour
3 tsp. baking powder
1/2 tsp. cream of tartar
5 eggs
1 tsp. vanilla
1 cup milk
Peanut Butter Filling (recipe follows)

NOTE: All ingredients should be at room temperature.

Preheat oven to 350 degrees F. Grease and flour three (9-inch) cake pans.

Cream sugar, butter, and shortening. Beat well. Add eggs one at a time; beat after each addition.

Sift flour once and then measure three cups. Add baking powder and cream of tartar; sift again. Add flour mixture alternately with milk to the creamed mixture. Beat well after each addition. Add vanilla. Divide batter in prepared pans.

Bake at 350 degrees F for 30-35 minutes. Cool.

PEANUT BUTTER FILLING

2 cups sugar
1 cup evaporated milk
2 Tbsp. flour
1/2 cup brown sugar
1/2 cup margarine or butter
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla

Combine sugar, evaporated milk, flour, brown sugar, margarine and syrup. Cook over direct heat to the soft ball stage (235 degrees F.). Stir occasionally.

Remove from heat; add vanilla and peanut butter. Mix well. Place pan in cold water and allow to cool until just warm to touch.

Spread between and on the top of cooled layers.

Makes 1 (3-layer) cake
From: Recipelink.com
Source: Recipe pamphlet: Georgia Agricultural Commodity Commission for Peanuts, not dated