PEANUT BUTTER CAKE

1 STICK BUTTER (I used light)

1 CUP WATER

1/2 CUP PEANUT BUTTER (natural is good or other), CREAMY

1/4 CUP CANOLA OIL

1/3 CUP UNSW. APPLESAUCE

1 3/4 CUP SUGAR

2 CUPS ALL PURPOSE FLOUR

1/2 CUP MILK

2 EGGS

1 1/2 t BAKING SODA

1 t VANILLA

MIX BUTTER, WATER, PEANUT BUTTER AND OIL IN SAUCEPAN AND BRING TO A BOIL. TURN OFF HEAT AND ALLOW TO COOL SLIGHTLY. ADD REMAINING INGREDIENTS. POUR INTO SPRAYED 9x13. BAKE FOR APPROX. 50 MINUTES.

PEANUT BUTTER FROSTING:

2 T BUTTER (I used light)

1/2 CUP FAT FREE EVAPORATED MILK

1 CUP SUGAR

1 1/2 t VANILLA

BRING BUTTER, MILK AND SUGAR TO A BOIL AND CONTINUE BOILING FOR 2 MINUTES. ADD PEANUT BUTTER AND VANILLA AND BLEND UNTIL SMOOTH. FROST YOUR CAKE!

YOU CAN DECORATE WITH PEANUT BUTTER OR BUTTERSCOTCH CHIPS IF YOU LIKE.