Peanut Butter Cake

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Cake

3/4 cup margarine, softened
3/4 cup creamy peanut butter
1 cup packed light brown sugar
1 cup sugar
3 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Peanut Butter Filling

1, 8 ounce package fat-free cream cheese, softened
1/2 cup creamy peanut butter

Chocolate Glaze

1/2 cup water
1/4 cup margarine
1/2 cup cocoa powder
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray. Lightly dust each pan with flour.
2. In a large bowl, cream the margarine and peanut butter until the mixture becomes fluffy. Mix in both sugars. Add the egg, mix well.
3. In a small bowl, combine flour, baking powder, and salt. Add the flour mixture to the peanut butter mixture, along with the milk, vanilla extract and blend.
4. Pour the batter into the prepared pans. Bake for 45 minutes, until a toothpick inserted in the center comes out clean. After the cake is cooled for 5 minutes, place a cooling rack over the cake and turn the cake over. Gently remove the pan from the cake. Let cool completely.
5. To make the peanut butter filling, cream the cream cheese and peanut butter until fluffy.
6. Spread half the filling over the top of each cake. Chill in the refrigerator.
7. For chocolate glaze, combine water and margarine in a small saucepan. Bring to a boil. Add the cocoa powder, confectioners' sugar, and vanilla extract to the melted margarine. Mix until smooth.
8. Using a spatula, spread half the warm chocolate glaze over the peanut butter topping on each cake. The glaze will thicken as it cools.