For the cake:

1. Preheat the oven to 350℉ and spray a bundt or 13×9-inch pan with cooking spray.
2. Place the butter in the bowl of a stand mixer and beat until creamy and smooth.
3. Add the sugar and beat again until creamy and smooth.
4. Add the peanut butter and vanilla and beat until smooth.
5. Add the eggs one at a time and beat, stopping to scrape down the sides between each addition.
6. Put the flour, baking powder and salt in a bowl and mix thoroughly then add about half to the mixture in the bowl, alternating with the milk until all our creamy and smooth.
7. Pour into either the bundt or cake pan and place on the middle rack in the oven. The Bundt will take 40 minutes. The cake pan may take 30 to 35 minutes. It’s done when a cake tester inserted in the middle comes out clean. Do not overcook it or it will be dry.
8. Remove from the oven and let cool in the pan. When the cake pulls away from the sides of the Bundt, invert it on a rack to continue cooling.

For the icing:

1. Place the butter and peanut butter in the bowl of a stand mixer and beat until smooth. Add the vanilla extract and the icing sugar a½ cup at a time alternating with bits of the milk until you get the desired consistency for your icing. You may not need all the milk.
2. Ice the cake when it is completely cooled.
3. Enjoy as a tea time treat or dessert on its own or with chocolate ice cream or sauce.