WENDY'S PEANUT BUTTER CAKE with PEANUT BUTTER FROSTING

WENDY'S PEANUT BUTTER CAKE w/ PEANUT BUTTER FROSTING ✝I can do all things through Christ who strengthens me PHILIPPIANS 4:13 1 box YELLOW CAKE MIX (15.25 ounce) (432 grams) 1/2 cup VEGETABLE OIL 1 cup MILK 4 Eggs 1 teaspoon VANILLA EXTRACT 1/2 cup PEANUT BUTTER Mix all ingredients together for two minutes on medium speed with an electric mixer. Pour into 8 or 9" cake pans that have been greased and floured. For dark colored non-stick pans bake 325 degrees F for 25 to 30 minutes. For glass or light colored metal pans bake 350 degrees for 25 minutes until a toothpick inserted comes out clean. Cool on the counter for `15 minutes and then on a wire wrack in the freezer for an hour. PEANUT BUTTER FROSTING 16 ounce (1 pound) Container of VANILLA FROSTING 1/2 cup PEANUT BUTTER 1 teaspoon VANILLA EXTRACT Stir all the ingredients together until smooth and well incorporated. Frost the cakes between the layers and top and sides. OPTION: Chop a package of SALTED PEANUTS (1.75 ounce) (4 grams) and sprinkle on top of the cake. Gently press into the cake with your fingers. ENJOY!!