Prepare 2-8 inch cake pans by placing parchment papaer or wax paper in the bottom of each one and spraying them liberally with nonstick baking spray.
Cover the paper also. Don't skip the step of lining the pans with the paper because the cake will stick if you don't do that.
Cream the butter and sugar together. Add in the peanut butter and beat until smooth. Blend in eggs and vanilla.
In a separate bowl mix the flour, baking soda, baking powder and salt.
Start adding the flour and milk alternately to the mixture. Blend just until it is all well incorporated. Dpn't over mix this because it will make your cake dry.
When it is all mixed well, pour into the cake pans. Place in the preheated oven and bake for 30-35 minutes.
You can use 9 inch pans, but if you do, decrease the baking time by about 5 minutes.
Remove from oven and allow to cool for about an hour before removing from pans.
Run a sharp knife around the edge of the pans and cakes should release with no problem.
While the cakes are cooling prepare your whipped peanut butter frosting. Cream the butter and peanut butter together with an electric mixer.
Add the sugar, half and half or cream, vanilla and dash of salt.
Beat until it is light and fluffy. Be sure to scrape down the sides of the bowl to get it all blended,
Also the dash of salt might sound odd but don't leave it out it really adds something to this. Just a dash though not much.
This makes enough to frost the cake but if you are a big lover of lots of frosting double the recipe and put more between the layers and on top we did. You can put peanut butter cups around the top if desired.