2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or shortening (at room temperature)
1/2 cup creamy-style peanut butter or
    reduced-fat peanut butter
1 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2 extra large or jumbo eggs, at room temperature
    and slightly beaten
1 teaspoon vanilla extract
1 cup milk or reduced-fat or skim milk
1 (12 ounce) jar strawberry preserves or seedless
    red raspberry or grape jam
Peanut Butter Frosting
About 1/2 to 3/4 cup chopped peanuts for garnish (optional)

Preheat oven to 350 degrees F.

Sift together the first 3 ingredients; set aside.

In a large bowl, cream butter and peanut butter thoroughly. Gradually add sugar and brown sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition, and vanilla extract. Alternately add dry ingredients and milk, a small amount at a time, mixing well. Spoon batter into two greased 8 or 9-inch round layer pans, dividing evenly. Bake for 35 to 40 minutes or until a cake tester inserted into the middle of cake layers comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.

Arrange one cake layer on a serving plate; evenly spread top of cake layer with strawberry preserves. Top with second cake layer; frost top and sides of cake with Peanut Butter Frosting. Garnish top of cake with chopped peanuts, if desired.

NOTE: May omit butter or margarine or shortening; add 1/2 cup Smucker's Shortening and Oil Replacement to batter with peanut butter. Or, reduce butter or margarine or shortening to 1/4 cup and add 1/4 cup Smucker's Shortening and Oil Replacement to batter with peanut butter.

Peanut Butter Frosting
1/2 cup creamy-style peanut butter or reduced-fat
    peanut butter (at room temperature)
1 teaspoon vanilla extract
Pinch of salt
About 2 1/2 cup sifted confectioners' sugar
About 3 tablespoons milk or reduced-fat or skim milk

In a medium bowl, cream peanut butter thoroughly; beat in vanilla extract and salt. Gradually beat in confectioners' sugar and milk, a small amount at a time, beating until mixture is light and fluffy and desired spreading consistency.