I think the recipe you are looking for is the chech. recipe called the honey cake. It is real popular in those countries over there. If you go to dogpile search engine you can get the recipe.

Thank you, Ginger! I could bake them today, and wrap them in plastic wrap, then tin foil, and then put them in the freezer. Maybe a layer of wax paper first? I will be serving these on a Saturday evening. Could I do this: *Place in fridge Friday morning to thaw. *Finish thawing on Friday evening *Assemble and frost on Friday night; refrigerate *Decorate (trims, flowers, decorative frostings, etc) on Saturday AM; refrigerate/transport How does that sound for a timeline? If I should do anything differently, please let me know. Thanks again, Mary Ellen

Even though this may not be the Peanut Butter Cake you are looking for.....at least it is a Peanut Butter Cake! Peanutbutter Cake with Chocolate Peanut Butter Frosting 1/3 cup butter, softened 2¼ cups cake flour, sifted before measuring 1½ cups granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1/3 cup creamy peanut butter 1 cup milk 2 eggs 1 teaspoon vanilla extract Chocolate Peanutbutter Frosting, below Cream butter until light and fluffy. Sift in flour, sugar, baking powder, and salt. Add peanut butter and 2/3 cup of the milk. Mix until flour is well moistened. Beat for 2 minutes on low speed of electric hand-held mixer. Beat in remaining 1/3 cup of milk, the eggs, and vanilla. Beat for 2 minutes. Grease and flour two 9-inch layer cake pans; pour batter into the pans. Bake at 375° for about 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool, carefully remove from pans, frost, and assemble layers. Chocolate Peanut Butter Frosting: 1/2 cup peanut butter 1/3 cup unsweetened cocoa 2 3/4 cups sifted powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup half-and-half or evaporated milk Cream together the peanut butter and cocoa. Add the sifted powdered sugar, salt, and vanilla, and about 1/2 cup of cream. Beat until smooth, adding a little more cream for a good spreading consistency, if necessary. Here is a link that might be useful: A Peanut Butter Cake

How about this one: WHITE VELVET CAKE 4-1/2 large egg whites 1 cup milk 2-1/4 tsp. vanilla 3 cups sifted cake flour 1-1/2 cups sugar 1 Tblsp. baking powder 1/4 tsp. salt 12 Tblsp. (1-1/2 sticks) unsalted butter (softened) Grease & flour two 9-inch round cake pans. Preheat the oven to 350° F. In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla. In a large mixer bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Pour batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a metal spatula and invert onto greased wire racks. Cool completely before frosting. Serves: 12. Recipe by Rose Levy Berenbaum. And here's the Seven Minute Icing Recipe I use: SEVEN-MINUTE ICING 2 egg whites 1-1/2 cups sugar 1-1/2 tsp. light corn syrup 1/3 cup cold water 1/8 tsp. salt 1 tsp. vanilla extract Combine all ingredients except vanilla in top of double boiler. Blend ingredients on low speed until smooth. Cook over boiling water; beat continuously on high speed for 7 minutes or until mixture holds peaks. Remove from heat; add vanilla. Beat at high speed for 2 minutes or until thick enough to spread. A hint: to make your cake moist, brush it with simple syrup before icing it. This holds true for any layer cake. Simple Syrup: 1 pint of water 1 lb. of sugar Combine the water & sugar in a heavy saucepan. Bring to a full boil. Cook 1 minute. This will keep in the refrigerator for months.