PEANUT BUTTER BUNDT CAKE

PEANUT BUTTER BUNDT CAKE 1 cup butter, softened 1/2 cup creamy peanut butter 1 cup sugar 1 cup packed brown sugar 5 large eggs, room temperature 3 teaspoons vanilla extract 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 cup 2% milk FROSTING: 1/4 cup butter, softened 2 tablespoons creamy peanut butter 2 cups confectioners' sugar 1 to 3 tablespoons 2% milk Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with milk, beating after each addition just until combined. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool completely. For frosting, in a large bowl, beat butter, peanut butter, sugar and salt. Beat in enough milk to achieve desired consistency. Spread over top of cake.