I only make about one or two cakes a year - and sometimes none - so frosting doesn't appeal to me much, but I can see a perfectly wonderful use for the recipe anyway!

Peanut butter of any kind packs a mighty punch of calories and fat, so I use it in tiny amounts, but indulge frequently. I've recently gone to buying the "old fashioned" kind with no additives, and have found it a bit difficult to use and quite frustrating at times because it's terribly hard to mix up the oil and peanuts once it's been refrigerated.

I most often use peanut butter on toast, and usually with honey, so if I make a small batch of this I'll have a better spread without having to stir up the whole jar of PB each time. Anyway, I'm going to try it.

I've got a terrific recipe for peanut butter cookies if you want it. My boys used to eat them by the carload. But, of course, that was back in the days when I could buy fresh ground peanut butter (nothing else in it) for about 17 cents a pound at the local 7th Day Adventist store. We got 10 pounds a month, and usually ran out before the next payday. :) I had two hungry boys and one husband to feed then.