Peanut Butter Pound Cake with Chocolate Sauce

1 1/4 cups butter
2 cups granulated sugar
6 eggs
1/2 cup creamy peanut butter
2 cups all-purpose flour
1/4 cup chopped roasted peanuts

Cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in peanut butter, then flour. Pour into two lightly greased (bottom only) 9 x 5-inch loaf pans. Bake in preheated 350 F oven for 15 minutes., then sprinkle chopped peanuts onto batter. Continue baking for 35 to 45 minutes or until centers test done. Top each slice with Peanut Butter Chocolate Sauce (recipe follows). Makes 36 servings.

Variations:
• Stir 1 cup chocolate chips into batter before baking.
• Top with scoop of ice cream and chocolate sauce.
• Toast and spread with your favorite jam for a unique breakfast treat.

Former first lady and a true Southerner, Rosalyn Carter, developed his easy-to-prepare and delicious cake. It can be served as-is at a picnic or dressed up for special occasions.

Peanut Butter Chocolate Sauce

Combine 1/4 cup chocolate syrup and 2 tablespoons smooth peanut butter. Mix well.