Nany's Caramel Peanut Butter Cake

Overall Grand Prize Winner
1998 National Peanut Festival Recipe Contest
Terri Spitler - Dothan, AL

Cake:
1 cup Crisco
2 1/2 cups sugar
1 teaspoon vanilla
3 cups sifted plain flour
1 cup buttermilk
6 eggs
1 teaspoon baking powder
1/2 teaspoon salt

Between Layers:
1 8 oz. pkg. softened cream cheese
1 box powdered sugar
1/2 cup creamy Jif peanut butter
2 tablespoons pet milk
1/2 teaspoon vanilla
1/2 stick margarine

Frosting:
1 stick margarine
4 tablespoons Karo syrup
1 box powdered sugar (sifted)
1 cup Jif extra crunchy peanut butter
1 1/2 cups brown sugar
1/3 cup pet milk
1 teaspoon vanilla

Cake:
Blend Crisco until creamy, slowly add sugar. When well mixed, begin adding eggs one at a time. Mix well. Sift together flour, baking powder and set aside. Add to egg mixture 1 cup flour at a time, alternating with buttermilk, until all three cups of flour have been added. Add vanilla and salt. Mix only until combined. Do not over beat. Line round baking pans with waxed paper. Place 8-9 tablespoons of batter in each pan. Will make approximately 5 layers. Bake at 400 degrees until toothpick inserted is clean. Let layers cool completely before icing.

Between Layers:
Soften margarine and cream cheese at room temperature. Cream together well. Add powdered sugar and continue beating until creamy. Add vanilla and peanut butter. Spread between cooled layers.

Frosting:
Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil. Remove from heat, add milk, powdered sugar, vanilla, and peanut butter. Beat until creamy. Spread on top and sides of cake.