Peanut Butter Surprise Cake

10 (0.9-ounce) peanut butter cup candies
1 cup creamy peanut butter
3/4 cup butter softened
1 cup sugar
3/4 cup firmly packed brown sugar
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Chocolate-Peanut Butter Frosting
1/4 cup chopped roasted peanuts

Freeze peanut butter cup candies. Cream peanut butter and butter in a large mixing bowl. Gradually add sugars, beating until light and fluffy. Add eggs, one at a time, beating well.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.

Coarsely chop frozen candies, and fold into batter.

Pour batter into a greased and floured 13x9x2-inch baking pan. Bake at 350 degrees F for 55 minutes to 1 hour or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack.

Spread frosting over top of cake. Sprinkle with peanuts.

Yield: 15 servings.

Chocolate-Peanut Butter Frosting

1 (6-ounce) package semisweet chocolate chips
1 1/3 cups creamy peanut butter
1/2 cup butter softened
1/2 cup sifted powdered sugar

Melt chocolate chips in top of a double boiler over hot water; set aside. Combine peanut butter and remaining ingredients in a mixing bowl; beat with an electric mixing on medium speed until smooth. Add melted chocolate to peanut butter mixture; beat until smooth. Chill for 30 minutes or until spreadable consistency.

Yield: 2 1/2 cups