Peanut Butter Chocolate Cake

I've made this cake before and it was a hit so I made it last weekend for my dad's birthday and the "not party" party that we had Saturday.  I think it tastes like a cake version of Peanut Butter Blossom cookies.  It was pretty hot out last week and our central AC was in overdrive so the butter based icing didn't hold up too well.  If you're making this in the heat, I would suggest keeping it refrigerated till you're ready to serve.

cake:
2 c flour
2 tsp baking powder
3/4 c butter, salted
1 1/3 c sugar
2 eggs
3/4 c creamy peanut butter
1 tbsp vanilla extract
1 c milk

icing:
3/4 c butter, salted
1 1/4 c confectioner's sugar
2 tbsp milk
1 tsp vanilla extract
1 16oz jar of Hershey fudge topping

Preheat oven to 350 F.  Grease and flour 2 9inch pans.  Sift flour and baking powder into small bowl.  Combine milk and vanilla extract in a measuring cup.  In large bowl, cream together the butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in peanut butter.  Beat in flour mixture alternating with milk mixture.  Pour batter into prepared pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes and then remove from pans onto cooling rack to cool completely.

In a large bowl, cream butter till smooth.  Slowly beat in confectioner's sugar.  Blend in milk, vanilla, and Hershey fudge topping.  Keep refrigerated until ready to frost cake.

Frost bottom layer.  Top with second layer and frost entire cake.  Serve remaining frosting warm over top of each slice.