For cake, cream peanut butter and butter. Beat in brown sugar and then eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, nutmeg and allspice. Beat into creamed mixture alternately with the milk, beginning and ending with flour. Pour into greased 9-inch square or round pan. Bake at 350 degrees for 25-30 minutes or until done. Cool before icing. For icing, cream peanut butter and butter. Beat in confectioners sugar, milk and vanilla and continue beating until smooth. Spread on cooled cake. Garnish with chopped peanuts if desired. Recipe by: Darlene Posted to Bakery-Shoppe Digest by "Bgfamily" Donna Tester
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|Serving Size: 1 Serving (2018g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1700 (38%)|
|Amt Per Serving||% DV|
|Total Fat 188.9g||252 %|
|Saturated Fat 70.5g||352 %|
|Monounsaturated Fat 83g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 2301.4mg||708 %|
|Sodium 4846.3mg||167 %|
|Potassium 2846mg||75 %|
|Total Carbohydrate 611.9g||180 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 598.1g|
|Protein 122.2g||175 %|
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Calories per serving: 4528
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