Gino's Peanut Butter Cake

This recipe is adapted, with only minor changes from "Peanut Butter Cake III" by Sherry, as found on AllRecipes.com. I added an extra egg because I've found peanut butter cake to be dry by default.  I've also added non-dairy options, and omitted the chopped peanut topping in the original recipe. This works fine as round layers or cupcakes, as long as you adjust the baking time accordingly.

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
2/3 cup butter, softened (I use Earth Balance Coconut Spread instead)
2 cups brown sugar
7 eggs
2 tsp vanilla
3/4 cup milk (I use plain almond milk)

1. Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside.

2. Cream together the peanut butter, butter and brown sugar until light and fluff. Beat in the eggs, one at a time, then stir in vanilla. Add the flour mixture alternately with the milk, until just incorporated. Pour into prepared pan.

3. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan.

PEANUT BUTTER FROSTING
1/2 cup creamy peanut butter
32 oz confectioner's sugar
1 cup milk
1 tsp vanilla

1. In a large bowl, slowly add about 1/3 of the sugar to the peanut butter.

2. Continue adding remaining sugar, alternately with milk.

3. Beat in the vanilla at the end.